The classic Velvetta Cheese Dip recipe is to cube one block (1lb.) of Velvetta, throw in 2 cans of Rotel (drained), and melt it the microwave - stirring every two minutes until melted. There were only four of us watching the game so I used 1/2 of the Velveeta and 1 can of Hot Rotel.
The next day I was trying to find something to fix for dinner, and I decided to get creative. I combined the leftover cheese dip with the other 1/2 lb. of Velveeta, threw in another can of Rotel, and added a can of cream of chicken soup. While this mixture was melting in the microwave, I boiled 1lb. of pasta. When the cheese mixture was melted, I stirred in a large can of drained canned chicken. Next, I drained the pasta and added it to the cheese sauce. Just like that - Cheese Dip Chicken Spaghetti was born.
|Note: If canned chicken grosses you out, you could use rotisserie, boiled, or baked chicken.|
|Not the healthiest meal in the world - but it's tasty, quick, and resourceful!|