This is an update of what has been one of my all-time most popular recipes. Although it says “spaghetti” in the name, you can use any variation of pasta.

Easy Stovetop Chicken Spaghetti

Serve with a salad or your favorite side dish. (Stacey Little / Southern Bite)

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 6

Ingredients

• • 3 to 4 cups shredded, cooked chicken (I use a rotisserie chicken)
  • 1 (16-ounce) box penne pasta
  • 1 (10-ounce) can Ro-Tel Tomatoes
  • 2 (10.5-ounce) cans cream of mushroom soup
  • 1 teaspoon garlic powder

• 1 teaspoon onion powder
• 1 (16-ounce) block Velveeta cheese, cut into cubes
• chicken broth (optional)

Instructions

1. Cook the pasta according to the package instructions, drain and set aside.
2. While the pasta cooks, heat the cream of mushroom soup, undrained Ro-Tel, garlic powder and onion powder in a large pot or enameled Dutch oven over medium-low heat.
3. Add the Velveeta and stir frequently until melted. Be cautious, as the Velveeta can scorch easily – adjust the heat as necessary.
4. Add the chicken and stir to combine.
5. Add the drained pasta and gently stir to combine.
6. Add chicken broth to thin the sauce if you find it too thick. Serve immediately.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”