Velveeta Chicken Spaghetti Recipe

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Velveeta Chicken Spaghetti Recipe

 

I love macaroni and cheese so I thought I would give this Velveeta Chicken Spaghetti Recipe a try. I am not hot on something that got a lot of heat in it so I was a little cautious when I realized that the redipe called for Rotel Tomatoes, but I decided to give it a try anyway. Actually because of the large amount of other ingredients it was little spicy but not really hot. The result was a nice creamy dish with good flavor. I thought it was ok, but then to my surprise the family loved it, and that’s what counts. You can make any changes you like; I followed the recipe as it is written. If you would like it less juicy or a little creamier just use more or less chicken broth.  So if you’re looking for something a little different tonight give this Velveeta Chicken Spaghetti Recipe a try and enjoy.

 

cubed chicken chicken in sauce diced green and red peppers Velveeta Chicken

 

Velveeta Chicken Spaghetti Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 8
Ingredients
  • 1 bell pepper (chopped
  • ½ cup olive oil
  • 1 medium onion (diced)
  • 2 (12 ounce) cans chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) cans cream of mushroom soup
  • 3 boneless skinless chicken breasts (bite size cubes)
  • 2 (14.5 ounce) cans Rotel Tomatoes (drained)
  • 1 lb thin spaghetti
  • 1 lb Velveeta cheese (cubed)
  • Salt and pepper to taste
  • 3 (4 ounce) cans sliced mushrooms
  • 1 (4 ounce) can sliced black olives
Instructions
  1. In a large skillet, sauté bell pepper and onion in olive oil.
  2. Using 1 can of chicken broth with the chicken. Simmer until tender.
  3. Add the soup and Rotel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done.
  4. Cook the spaghetti in boiling water until just slightly cooked "al dente. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
  5. In a large 10 x 14 baking dish, place the cooked and cut up chicken, cooked spaghetti, chicken broth, Velveeta cheese, salt and pepper, green pepper, mushrooms, and onion; Stir well to mix all ingredients evenly.
  6. Stir once after about 15 minutes in the oven (be careful) after the cheese has had time to melt. Bake at 375 degrees for 30 minutes or until bubbly.
  7. Garnish with sliced olives (optional)

 

Velveeta Chicken Spaghetti

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