For the cheese and garlic lovers out there. My bead

Name: For the cheese and garlic lovers out there. My beaded chicken cheesy spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Chicken tendolians (strips); 1 can Rotel; 1/2 box spaghetti; 1/2 packages Velveeta block; 1 cup panko bread crumbs; 1 cup all-purpose flour; 2 egg; 1 tsp garlic powder; tsp salt; 1 tsp black pepper; 2/3 cup herb and garlic marinade; 1 cup Colby and Monterey jack shredded cheese; 1 cup vegetable oil; 6 piece white bread; 1 stick butter; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp chopped garlic in a jar; 3/4 cup shredded cheese

Servings: persons

5 Chicken tendolians (strips)
1 can Rotel
1/2 box spaghetti
1/2 packages Velveeta block
1 cup panko bread crumbs
1 cup all-purpose flour
2 egg
1 tsp garlic powder
tsp salt
1 tsp black pepper
2/3 cup herb and garlic marinade
1 cup Colby and Monterey jack shredded cheese
1 cup vegetable oil
6 piece white bread
1 stick butter
1/2 tsp salt
1/2 tsp black pepper
1 tsp chopped garlic in a jar
3/4 cup shredded cheese

1
If chicken is frozen defrost if not skip down to step 2
2
Mix in small bowl the salt,pepper and garlic
3
Season the chicken tenders with mixture on both sides
4
Add chicken to bowl and add 2/3 cup of marinate to chicken.
5
Place in fridge for 30 minutes or longer
6
Cut up half of block of Velveeta cheese into chunks add to saucepan and add can of Rotel and melt.
7
Start large pot of water.
8
Add pasta and bring to boil.
9
Boil for 14 mintues untill tender.
10
While pasta cooking get out three bowls.
11
Add flour to one,bread crumbs to one and eggs to third one
12
Add cup of oil to pan and turn on medium heat.
13
Now get out chicken and dip one at a time into four then egg then bread crumbs and carefully place into hot oil.
14
Cook about 10 mintues untill golden brown.
15
5 on each side
16
Cut up chicken into chunks.
17
Place into cheese and rotel.
18
Add to drained pasta and top with remaining cup of cheese.
19
It's ok if breading falls off it add great taste and crunch
20
Heat oven to 500.
21
Place 6 slices of bread on baking sheet
22
Add shredded cheese to each slice of bread
23
Melt butter and garlic.
24
Then add salt and pepper to butter and garlic Top bread with mix and bake in oven for 10 minutes

1471

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 Chicken tendolians (strips), 1 can Rotel, 1/2 box spaghetti, 1/2 packages Velveeta block, and more.

Yes, For the cheese and garlic lovers out there. My beaded chicken cheesy spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

For the cheese and garlic lovers out there. My beaded chicken cheesy spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions