This is a recipe that Eric introduced me to, which has changed my life forever. You wouldn't believe how incredibly fast, easy, inexpensive this is to make-- and it's SO delicious, makes plenty for leftovers, and will be just as good a day later as it is when you first pull it out of the oven.
Start with a chicken breast per person. I usually cook them by butterflying and seasoning one side with garlic powder, and the other with chili powder. (Eric likes to butterfly and season with "Kickin Chicken").
While you get the chicken going, boil enough spaghetti for the people you're serving. You want it to be just past al dente before you drain it.
As the pasta boils and the chicken cooks, combine a few things in a large mixing bowl: Rotel, Cream of Mushroom soup (trust me), and about 4 oz. melted Velveeta. Make sure it's mixed together well to keep the Velveeta from clumping.
When the chicken is finished, shred it and mix into the large bowl with the other elements. Once the spaghetti is finished, mix that into the large bowl as well so that everything gets coated well.
The next move is crucial: cover a 9x13 baking pan with foil, and spray the foil. This will make clean-up SO flipping easy. When the pan is ready, pour in the spaghetti mixture and bake at 350 for about 20-25 minutes.
It will come out looking like this and tasting even better. Enjoy!!!
looks yum!
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