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VELVEETA Spicy Chicken Spaghetti with Bacon

VELVEETA Spicy Chicken Spaghetti with Bacon recipe
Recipe and Photo by Liz Mays - A Nut in a Nutshell
time
prep:
25 min
total:
1 hr 25 min
servings
total:
10

What You Need

3/4
lb.  spaghetti, uncooked
1
can  (12 oz.) premium chunk white chicken breast
3/4
lb.  (12 oz.) VELVEETA, cut into 1/2-inch cubes
1
can  (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1
can  (10 oz.) RO*TEL Diced Tomatoes & Habaneros, undrained (for a little less spice use RO*TEL Diced Tomatoes & Green Chilies)
5
slices  OSCAR MAYER Bacon, cooked and crumbled
1/3
cup  milk (if you like a slightly thinner sauce, add a little more milk)
 Fresh cilantro for garnish (optional)

Make It

PREHEAT oven to 350°F.

COOK spaghetti according to package directions, omitting salt. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.

DRAIN spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13×9-inch pan sprayed with cooking spray.

BAKE 30 to 35 minutes or until heated through. Sprinkle with a little chopped cilantro.

Ro*Tel is a product of ConAgra Foods, Inc.
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