VELVEETA SPICY CHICKEN SPAGHETTI WITH BACON

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VELVEETA Spicy Chicken Spaghetti with Bacon image

Meat lovers will rejoice when they see this chicken and pasta bake on the table. Because yes-yes that is bacon swirled into the cheesy deliciousness.

Provided by @MakeItYours

Number Of Ingredients 8

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)

Steps:

  • 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.

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