Creamy Rotel Chicken Spaghetti (Print Version)

# Ingredients:

→ Base

01 - Spaghetti - 1 pound
02 - Cooked chicken breast, shredded - 2 cups
03 - Extra virgin olive oil - 1 tablespoon

→ Vegetables

04 - Onion, diced - ½ cup
05 - Bell pepper, diced - ½ cup
06 - Rotel tomatoes with green chilies, undrained - 10 ounces

→ Sauce and Cheese

07 - Velveeta cheese, cubed - 2 cups
08 - Cream of chicken soup - 10.5 ounces
09 - Chicken broth - ¾ cup
10 - Cheddar cheese, shredded - 1 cup

→ Seasonings

11 - Kosher salt - ½ teaspoon
12 - Chili powder - ½ teaspoon
13 - Cumin - ½ teaspoon (optional)
14 - Black pepper - ¼ teaspoon
15 - Fresh parsley or cilantro, chopped - 2 teaspoons (optional)

# Instructions:

01 - Preheat oven to 350°F. Spray 9x13 baking dish. Cook spaghetti to al dente.
02 - Sauté onion and pepper in oil until tender. Add Rotel tomatoes and cook few minutes more.
03 - Stir in chicken and seasonings. Cook 2-3 minutes.
04 - Add Velveeta, soup, and broth. Stir until cheese melts and sauce is smooth.
05 - Mix sauce with pasta, transfer to dish. Top with cheddar and bake 20-25 minutes until bubbly.

# Notes:

01 - Can use rotisserie chicken
02 - Cook pasta al dente to prevent mushiness
03 - Small Velveeta cubes melt better

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