There’s something nostalgic about making recipes from your childhood. I remember nights as a kid finishing up homework or coming home from football practice with this waiting for me in the fridge. Now, seeing my daughter giggle and laugh as we watch frozen or look at ornaments on the tree while enjoying the same dish, it’s hard not to crack a smile a reminisce.
Funny how a lot of our favorite memories revolve around the kitchen 🧡
½ package spaghetti noodles
1 can Cream of Mushroom soup
1 package Velveeta Cheese
1 can Rotel medium heat
½ block Cream Cheese
1 cup Chicken Stock
1 cup Mexican 4 Cheese
1 tbsp. Onion powder
1 tbsp. Garlic Powder
1 tsp. Cayenne Pepper
1 can Chicken (Add as much or little as you like)
- In a pot boil 4-5 cups of water and add spaghetti noodles. Boil spaghetti noodles for 10-12 minutes.
- Chop the Velveeta and cream cheese into smaller cubes so they can melt faster in the noodles. Add the chopped Velveeta, cream cheese, and turn on medium heat until the cheese melts. (Make sure the cheese is melted before moving to the next step).
- Add in the chicken (can chicken is already cooked), mushroom soup, rotel, chicken stock, garlic powder, onion powder, cayenne pepper, and Mexican 4 cheese. Turn on medium heat while you stir everything together.
- Once all the ingredients are mixed well, preheat oven to 350 degrees F. Using a deep casserole pan pour all your chicken spaghetti into the pan and cover with foil. Place into the oven and set a timer for 25-30 minutes (until the cheese is golden brown on the edges of the pan).
- Now that the casserole has been cooked place it into the fridge for about 15 minutes to let it cool before serving. You can skip this step, however the cold air help set up the spaghetti to have more structure. Enjoy!