It has been hotter than blue blazes around here and the last thing I want to do is crank up the oven. My air conditioner is running 90 to nothing and barely can keep this house below 80 degrees. When it’s this hot I try to think of recipes that don’t require baking and makes more than a enough for one meal so we can eat it another day and then it saves me from cooking and this one fits the bill and kind of like chili, it’s better the next day.
This is a wonderful recipe and doesn’t take that long to prepare. You can bake extra chicken a day or so before and have it ready, bake it early in the morning before the temp gets too high, or cook it on my trusty George Foreman Grill, like I did. If your chicken is already cooked you can whip this together in no time at all. So it’s great to prepare after a long day at work and kids usually love it!
Serve this Spicy Cheesy Chicken Spaghetti
with a tossed salad
and some garlic bread.
Ingredients:
- 1/2 stick of butter or margarine
- 2 tablespoons of Worcestershire Sauce
- 1 medium to large onion chopped in chunks
- Salt and pepper to taste
- 3-4 boneless skinless chicken breast cooked and cut into bite size pieces
- 1 can of cream of chicken soup
- 1 10 ounce can of diced tomatoes with green chilies drained (like Rotel)
- approx 1/3 of a block of a 32 ounce package of pasteurized prepared cheese (a.k.a Velveeta) cubed
- 1 16 ounce package of spaghetti
Instructions:
- Begin by cooking the spaghetti noodles according to package directions. While the spaghetti is cooking saute the onions in the butter and Worcestershire Sauce until tender, add the chopped and cubed cooked chicken and the can of cream of chicken soup and the drained tomatoes with green chilies. Combine well. When the pasta is done, drain the liquid and return the pasta to the cooking pot while the pasta is still hot. Add the ingredients from the frying pan and the cubed cheese, stir well until well combined and the cheese is melted. Serve.
Notes
You control how spicy this dish is depending on the type of diced tomatoes with green chilies you buy. Buy mild if you don't like it too hot...or add an extra can if you want to kick up the spiciness a bit!
