Baked Cheesy Chicken Spaghetti

Ingredients                                                                               

• 2 lbs chicken breast
• 1 2 lb box Velveeta cheese
• 2 10.5 oz cans cream of chicken soup
• 2 10 oz cans spicy Rotel
• 3 large bell peppers (chopped)
• 3 cloves garlic (minced)
• 2 lbs spaghetti noodles
• Onion powder 
• Garlic powder
• Cayenne pepper
• White pepper
• Black pepper
• Salt

Directions

1. In a large gumbo pot, boil chicken breasts until almost cooked thoroughly then remove and shred.
2. Remove all of the chicken stock from the pot saving 1 cup.
3. In the large pot, add 1 box of Velveeta cheese, 2 cans cream of chicken soup, 2 cans spicy Rotel, chopped bell peppers, minced garlic, shredded chicken, 1 cup chicken stock, and spices to taste and cook on medium heat until cheese is melted.
4. In a separate large pot, boil 2 lbs of spaghetti noodles until al dente and drain.
5. In a large baking pan, add the spaghetti noodles and cheese mixture and toss until all noodles are covered.
6. Place pan in a 375-degree preheated oven and bake for 15-20 minutes.
7. Remove pan and let cool for 10 minutes.
8. Plate and enjoy!

Source — Zachary Toney
Prepared by Zachary Toney
Louisiana Anthology
May 14, 2020