Ingredients
- 8 ounces dry spaghetti
- 6 cups water, boiling
- 1 teaspoon salt
- Chicken
- 1 tablespoon olive oil
- 2 tablespoons jalapenos, minced
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 8 ounces fresh mushrooms, sliced
- 1 clove garlic, smashed
- 8 ounces (1 package ) Velveeta cheese, 1/2-inch cubes
- 10 ounces (1 can) condensed cream of chicken soup
- 19 ounces (1 can ) diced tomatoes and green chilies, un-drained
- 2 tablespoons milk
How to Make
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Step 1: Preheat oven to 350ºF.
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Step 2: Cook spaghetti in heavily salted boiling water.
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Step 3: Drain saving 1/2 cup liquid.
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Step 4: Meanwhile, cook and stir chicken and jalapenos in a large skillet sprayed with cooking spray on medium-high heat for 8 minutes.
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Step 5: Add mushrooms.
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Step 6: Cook 2 minutes or until chicken is done, stirring frequently.
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Step 7: Add remaining ingredients including the reserved pasta water.
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Step 8: Cook and stir 5 minutes or until Velveeta is completely melted and mixture is well blended.
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Step 9: Add drained spaghetti to chicken mixture and mix lightly.
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Step 10: Spoon into 9-inch square pan sprayed with cooking spray.
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Step 11: Bake 35 minutes. or until heated through and bubbling.
We hope you enjoy this recipe!
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