This recipe was given to me by Thomas' mom. She made it for us once because it was one of Thomas' favorite dinners growing up and it was definitely love at first bite for me. And don't worry, I am a big wuss when it comes to spicy food, so trust me when I say this recipe is not spicy, it just has great flavor!
Spicy Chicken Spaghetti
(1) 8oz. package of spaghetti
Vegetable Cooking Spray
1/4 cup margarine
1/2 cup large onion chopped
(1) 8oz. Velveeta cheese, cubed
(1) 10oz. can tomatoes & chiles (Rotel)
4 cooked chicken breast halves, chopped
(1) 10oz. can cream of chicken soup
Preheat oven to 350 degrees. Cook spaghetti according to directions, drain. Place in 13x9 baking dish coated with cooking spray. Melt butter in large skillet over medium heat. Add onion and saute 3-5 minutes until tender. Add cheese and tomatoes and chiles, storing until cheese melts. Stir in chicken and soup, blending well. Pour mixture over spaghetti in baking dish.
Bake at 350 degree for 25 minutes or until bubbly.
Tip: I think it is easier and the recipe tastes better if you split the amount of spaghetti and mixture in half and bake it two separate dishes. Otherwise, you will have trouble fitting everything in to one dish and the finished product is saturated in the mixture and can be quite overwhelming.