Special Sauce

This is no time for mincing words - I'm ready to declare that I've 150% officially joined Team Velveeta. I fought it for years, having not ever tasted it until the great year of 2007, but no longer; I believe the words "we're stocking up on that stuff if it ever goes on sale" have been uttered more than twice in the past few weeks in our house.

Some pretty obvious foreshadowing preceded this revelation; last fall, my mom first introduced us to Spicy Chicken Pasta (after which Chris declared that it might be one of the best meals ever), so of course, I made it again (to the same rave reviews... admittedly by the same person), and then we indulged in Heather's Rotel down in Mobile earlier this fall (try "her" recipe but when you're reaching for your elastic waisted pants, don't say I didn't warn you) which I quickly made again once we got home.

Suddenly it all become clear, it was so obvious - staring me right in the face. That beautiful rectangular box - goldish-yellow with those magic red letters... VELVEETA. It really does make everything better.

Spicy Chicken Pasta

12 oz. spaghetti
2-3 TBSP butter
1/2 one large onion, chopped
1 can Rotel (undrained)
8 oz. Velveeta, cubed
4 chicken breasts, cooked and cubed
1 can cream of chicken soup

Pre-heat oven to 350 degrees. Cook spaghetti according to package directions.

Meanwhile, melt butter in large saute pan over medium heat; add chopped onion and cook 2-3 minutes, or until soft and mix in Rotel stirring thoroughly. Turn heat to low and add in cubes of Velveeta stirring occasionally to melt. Add chicken and cream of chicken soup, mixing until smooth and incorporated.

Put cooked spaghetti into greased 9x13 baking dish and pour chicken-cheese mixture over the spaghetti, stirring ever so slightly to ensure even coverage.

Cook for about 45 minutes or until mixture is bubbly!


BONUS recipe: Heather's Rotel
*quantity can be increased or decreased using the same ratios

16 oz. sausage (flavor and heat to your liking)
16 oz. Velveeta
1 can Rotel

Brown sausage in skillet. Drain and add to the Velveeta and Rotel in a large saucepan on low heat or in a crockpot over low heat. Stir occasionally until combined.

Can be served on Buffet setting in crockpot or directly out of saucepan. *it really doesn't matter, it won't last long anyway

If not using a crockpot, monitor dip occasionally and reheat over low heat as needed.