From the Pantry Butler kitchen
Rotel Chicken Spaghetti
Ingredients
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (14.5-ounce) can chicken broth
- 1 (10-ounce) can Ro-Tel tomatoes with green chilies
- 12 ounces spaghetti, cooked and drained
- 4-6 boneless chicken breasts, cooked and chopped
- 1 pound Velveeta cheese, cubed
- salt and pepper, to taste
How Kim - InsanelyGood makes it
The method is theirs, so it stays where they posted it — along with their photos. We list what goes in; they show you how.
Watch the original →Save this to your own cookbook
Saved, it is yours and private — the full recipe lands in your own cookbook so you can cook from it, and Kim - InsanelyGood still gets the credit and the link. Free for your first 20 recipes.
Save this recipe →