Inside look

Inside look

Inside look

Inside look

www.bubbapie.com

ROTEL CHICKEN SPAGHETTI

– 1.5 pounds boneless skinless chicken breast, cut into bite-sized cubes – 1 10.5 ounce can Rotel – 1 small onion finely chopped – 2 cloves garlic minced – 1 10.5 ounce can cream of chicken soup – 1 cup sour cream – 8 ounces Velveeta cheese cubed – 8 ounces spaghetti noodles prepared al dente – 1 cup shredded cheddar jack cheese

– Preheat the oven to 350 degrees and grease a baking dish. – Heat a large skillet over medium heat. Add the chicken, Rotel, and onions and stir to mix. Continue cooking until the chicken is cooked through, then add the garlic and cook one more minute.

– Reduce the heat to low and stir in the cream of chicken soup, sour cream, and Velveeta.

- Continue cooking until the cheese is melted, stirring often, then add the pasta. Stir until all the noodles are coated in sauce.

- Transfer the mixture to the prepared baking dish and top with shredded cheese. Bake for 30 minutes, until the cheese on top is melted and the sauce is heated through.

- Enjoy this classic Southern Dish!