Easy Spicy Southern Chicken Spaghetti
Ingredients
1 lb pasta – cooked 1 lb chicken tenders 2 TBS butter 12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz. Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.) 1 cup milk 1 10 oz can Rotel (tomatoes & chilies) 1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery) 1/2 tsp cumin 2 TBS sriracha or other hot sauce 1 cup Panko or other bread crumbs 1 cup grated cheese (I used a cheddar & mozzarella mix) S&P to taste Parsley and/or crushed red pepper as garnish.
Instructions
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