Spicy Chicken Spaghetti Pressure Cooker Recipe
Get ready to spice up your dinner with this delicious Spicy Chicken Spaghetti. It's cheesy, creamy comfort food with a kick from Rotel tomatoes!
Equipment
- 1 Large nonstick skillet
- 1 9×13-inch baking dish
Ingredients
Main ingredients
- 1 tablespoon Butter to start that onion sauté right
- 1 Medium sweet onion chopped for that subtle sweet bite
- ½ teaspoon Seasoned salt to keep flavors in check
- ½ teaspoon Garlic powder brings that garlicky hint
- 1 can Condensed cream of chicken soup to make it creamy
- 1 (10-ounce) can Rotel Tomatoes with Green Chilies adds the spicy kick
- 1 pound Pasteurized cheese product cut into cubes for meltiness
- ⅓ cup Milk to mix in smooth and mellow
- 3 cups Chopped, cooked chicken ready to go
Instructions
Instructions
- Get your butter into a large skillet and melt it over medium heat. Sauté the chopped onion till translucent and smelling sweet, about 5 minutes.
- Stir in seasoned salt and garlic powder, cooking it just a minute.
- Add your cream of chicken soup, Rotel tomatoes, and milk. Mix it all up good.
- Fold in the chopped chicken and cheese cubes. Stir it steady till cheese melts and sauce turns smooth and creamy.
- Transfer this yummy mix into a greased casserole dish. Spread it out even.
- Bake in a preheated oven at 350°F for 25-30 minutes till bubbly and just lightly browned on top.
- Pull it out and let it cool a bit.
Notes
To make this casserole spicy, use Hot Rotel tomatoes. You can add a pinch or two of cayenne pepper to make it spicier. If you don’t want it spicy, use mild Rotel tomatoes.