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

  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

chicken, bread crumbs, flour, egg, garlic, salt, black pepper, garlic marinade, shredded cheese, vegetable oil, white bread, butter, salt, black pepper, garlic, shredded cheese

Taken from cookpad.com/us/recipes/354888-for-the-cheese-and-garlic-lovers-out-there-my-beaded-chicken-cheesy-spaghetti (may not work)

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