Chicken Spaghetti

I love how a sent, a photo, or a good meal can trigger a memory and take us back to a special place or time. Well here is a recipe that takes me back to a special time.

We were on vacation 10 years ago when my cousin prepared chicken spaghetti for us. We had a wonderful family meal sitting around their kitchen table in their old farm house.

I've been making it a couple times a month ever since that vacation. Super easy and it seems like everyone loves it. I always get requests for this recipe when I take it to the church potluck.

Chicken Spaghetti  

• 12 oz cooked / drained pasta
• 2 cups cooked / diced chicken (or shredded or chopped)
• 1 can rotel tomatoes
• 1 can cream of chicken soup (you can use cream of mushroom)
• 8 oz velveeta cheese cut into cubes

Lightly spray a 9x13" pan with Pam cooking spray. Mix all ingredients together, dump into the prepared 9x13 and bake at 350 degrees until the cheese is all melty and yummy. If the pasta is hot, it only takes a few minutes.

You can use mild or regular rotel. There have been times I don't have rotel tomatoes on hand. There are options! Saute' some onions, green peppers, celery until soft, then add a can of diced tomatoes, or fresh tomatoes you dice yourself.  If you don't have spaghetti on hand, any pasta will do. I have made this with penne and it was delish!

Sometimes I sprinkle grated cheddar cheese over the top and heat until it is melted.

For crowds, it is easy to double or triple the recipe.

One more note. If I use fresh tomatoes, I peel them first. Simple... I use a large slotted spoon to dip them into boiling water for a few seconds. Cool for a minute in a colander, then the peel slips right off.