A friend of ours made this for us one night for dinner, and it was really good. I have made a recipe similar to this, but it wasn’t quite as good. I made this for dinner one night for friends, and they loved it too. It’s easy and delicious. The original recipe calls for spaghetti noodles, but Johnna uses the radiatore noodles, and I loved it that way. The cheese really sticks to the noodles better.
Cheesy Chicken Spaghetti
Source: Johnna, original source unknown
1 pound boneless skinless chicken breasts, diced into bite sized pieces
1 small onion, diced finely
1/4 cup butter
1 can rotel
1 can cream of mushroom soup, 1 can cream of celery
1 pound velveeta light
1 pound radiatore noodles (curvy noodles, can be found at Walmart)
salt and pepper
1 tablespoon olive oil
Preheat oven to 350 degrees. Boil noodles according to package directions, and drain. Saute onions in butter and set aside. Cook chicken breasts in olive oil and set aside. Combine noodles, chicken, onions, velveeta, soups, rotel, and salt/pepper to taste. Place in greased 9×13 pan, and cook for 30 minutes.