Our days are rarely perfect. We clash with coworkers, fight traffic, experience loss, the list goes on. And when things turn sour, we often turn toward the things that make us the happiest. Family, friends, and food often rank high on the scale. For many of us, comfort food is where our minds go. But what is comfort food? Simply put, its food that makes us feel better. Its Moms chicken soup. Its mac and cheese, a steaming bowl of grits or oatmeal, and grilled cheese sandwiches. Comfort food is made up of dishes that hold memories for us. Comfort food makes us happy. For me, one of my favorite comfort foods is the classic chicken spaghetti. You know which one Velveeta Cheese and Rotel tomatoes. Yep. That one. I just love the stuff.
|Boneless skinless chicken breasts||2 Pound , frozen|
|Spaghetti||16 Ounce (1 package)|
|Canned rotel tomatoes||10 Ounce (1 can)|
|Canned cream of mushroom soup||21 Ounce (2 cans of 10.5 ounce each)|
|Velveeta cheese||16 Ounce (1 package)|
|Cream cheese||4 Ounce|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
1.Preheat your oven to 350 degrees F.
2.Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
3.Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
4.Cook the pasta according to the package directions. Drain and set aside.
5.In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
6.Bake for 20 to 30 minutes or until heated through and the cheese has melted.
7.Serve and enjoy!