CHEESY MEXICAN CHICKEN CASSEROLE #1
This casserole is delicious, and one of my favorites. It’s fast & easy to prepare & It tastes like a fancy restaurant dish. You can use Rotisserie chicken, if you are short on time. I like to buy 3 or 4 at a time. I bring them home, take all the chicken off the bones, and then freeze the chicken in individual freezer bags. That way, you can just pull the chicken out of the freezer, defrost, and you are all set to prepare your dish. It’s a real time saver. Sam’s Club seems to be the least expensive.
4 Chicken Breasts, Boneless & Skinless
You can also use Rotisserie Chicken
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove Garlic, Minced
or you can use 1/2 tsp. Garlic powder
1/2 Onion, Chopped (opt)
I use 1/2 tsp. Onion Powder instead
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta Cheese, Cut Into Small Cubes
8 ounces Spaghetti, Cooked And Drained
Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Place the cooked spaghetti in a greased 2 quart casserole dish. Pour the cheese/chicken mixture over the top of the spaghetti. Bake at 350 degrees for 30 minutes or until heated through. Serves 6.