September 22, 2010

Rotel Chicken Spaghetti

Rotel Chicken Spaghetti - adapted from Let's Dish

3 boneless, skinless chicken breasts
2 tbs olive oil
1/2 tsp Cajun seasoning
1 can (10 oz.) diced tomatoes with green chilis
1 tablespoon butter
 3 tbs flour
1 cup milk
8 oz. Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Cut chicken into bite size pieces. Season with Cajun seasoning.  In a large skillet melt olive oil over medium heat.  Add cubed chicken.  Cook over medium-high heat until chicken is no longer pink. 

In a small saucepan, melt butter over medium heat.  Whisk in flour.  Whisk in milk SLOWLY.  Bring to a boil, stirring constantly.  Reduce heat to medium, and cook until slightly thickened, about 3 minutes.

Stir milk mixture, cube Velveeta, and Rotel into chicken. Cook over medium low heat until cheese melts, stirring constantly.  Stir in cooked spaghetti.   Pour into a lightly greased 2 quart casserole dish.  Sprinkle with shredded cheese. Bake for 30 minutes.

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