Ingredients
2/3 lb spaghetti
Chicken flavored bullion cube
4 tablespoons butter (or oil)
1 medium white onion chopped
1 green pepper chopped
2 large tomatoes chopped
4 cups rotisserie chicken shredded
1 jar cheese whiz
1 package dry chili seasoning
1 package shredded cheese ( I use Sharp Cheddar)
Instructions
Bring a large pot of water to boil. Add the bouillon cube for extra flavor, then cook spaghetti until al dente. Drain and set aside.
In a large skillet, melt butter (or heat oil). Add onion, pepper, and tomatoes (or pico de gallo). Cook until onions are translucent and peppers have softened.
In a saucepan, warm the Cheese Whiz. Stir in the chili seasoning packet and cook just until it starts to bubble. This will be your zesty, cheesy base.
In a large mixing bowl, combine the spaghetti, shredded chicken, sautéed vegetables, and cheese sauce. Add half the shredded cheddar and stir until evenly coated.
Transfer mixture into a large greased baking dish (foil pans are great if you’re bringing it to a gathering). Top with the remaining cheddar cheese. Bake at 350°F for about 20 minutes, or until heated through and bubbly.
