My mother-in-law used to make queso from a recipe on a Rotel can. She would make it and put it in a small pot over a flame to keep warm and all the kids would love to dip their chips in it almost like a fondue. It was a bit spicy but the family loved it. This recipe reminds me of that dish. It is chicken spaghetti mixed with that queso dip.
Lots of families have some version of this dish. Leave out the tomatoes if you like or if you don’t want it as spicy use mild rotel instead of hot.
Also, this is a great meal for busy days because you can cook the chicken breast a day or two before and store in the refrigerator until you are ready to use. I try to cook some extra chicken on days when I have extra time for meals…
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