VELVEETA Spicy Chicken Spaghetti
Chicken, spaghetti and bacon combine with a creamy and spicy cheese sauce in this irresistible casserole.
12 oz premium chunk white chicken
12 oz. VELVEETA, cut into 1/2-inch cubes
10-3/4 oz. 98%-fat-free condensed cream of chicken soup
10 oz. RO*TEL Diced Tomatoes & Habaneros, undrained (for a little less spice use RO*TEL Diced Tomatoes & Green Chilies)
cooked and crumbled
if you like a slightly thinner sauce, add a little more milk
Optional: Cilantro for garnish
Heat oven to 350ºF.
Cook spaghetti according to package directions, omitting salt.
While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
Drain spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13x9-inch pan sprayed with cooking spray.
Bake 30 to 35 min. or until heated through. Sprinkle with a little chopped cilantro.
(Adapted from this