Easy Stove-Top Velveeta Chicken Spaghetti (The Lighter Version of the Original Velveeta Chicken Spaghetti

Introduction

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad

Minutes to Prepare: 20                                         

Minutes to Cook: 30

Number of Servings: 10 (1 Cup Servings) 

Ingredients

1 tsp. Garlic Powder                                                1/4 tsp Onion powder
1/4 tsp Pepper, black
1 tsp Salt
1 medium Onions, chopped or diced (your preference)
6 serving Great Value Thin Spaghetti Enriched Noodles
12 oz Boneless Skinless Chicken Breast 
1 1/4 Cup Ro Tel Original Diced Tomatoes & Green Chilies
16 Oz. HEB Easy Melt Original
2 1/2 Cup Great Value Cream of Mushroom Condensed Cholesterol Free Low Fat Soup
10 Olives HEB Ode to Olives Jumbo Pitted Black Olives

Directions

1. Boil Chicken in a large pot of water. At the same time, in another small pan, Saute Onion (I use a few tablespoons of water in place of oil, but you can use cooking spray as well.) While Chicken is on to boil, cube the velveeta cheese and set aside. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. 

2. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

3. While the Noodles are on to boil, add shredded chicken, soup, rotel and sauted onion to a bowl & mix well.

4.Once the Noodles are done and drained; Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken-soup mix & cubed Velveeta cheese. Season with salt, pepper, onion powder & garlic powder, stirring and mixing well. When the cheese is melted, dinner is ready!


Serving Size: Makes 10 (1 Cup) Servings

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 340.0

• Total Fat: 12.8 g
• Cholesterol: 40.5 mg
• Sodium: 1,413.0 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 2.2 g
• Protein: 19.5 g