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Our house keeper's assistant, Morgan, recommended this recipe to me. She is a college student and made this recipe for group of her friends. They all loved it. Listening to her explain it reminded me of my college cooking experience and thought this would be a fun way to relive a few of those moments.
Heat a little oil in a cooking skillet. Add chicken and cook until no longer pink.
Add onions and cook until transparent.
Stir in cheese, rotel, and cream of mushroom until cheese is thoroughly melted.
Serve over a bed of thin spaghetti noodles. You may add a little water if the sauce is too thick.
Rating: 7
Time: 15 mins
Serves: 6
Ingredients:
1 1/2 pounds chicken
1 large onion
2 cans rotel
1 10-ounce can cream of mushroom
1 block Velveeta
Thin Spaghetti nooodles
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