Best 5 Velveeta Chicken Spaghetti Recipes

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Indulge in the comfort and convenience of a classic American dish – Velveeta Chicken Spaghetti. This culinary creation combines the creamy texture of Velveeta cheese, tender chicken, and the hearty goodness of spaghetti noodles. The article presents a collection of three delectable recipes that cater to various dietary preferences and cooking styles.

For those seeking a quick and classic version, the original Velveeta Chicken Spaghetti recipe delivers a fuss-free meal. It features a simple combination of Velveeta cheese, chicken, spaghetti, and a few seasonings. If you're looking for a healthier alternative, the Lightened-Up Velveeta Chicken Spaghetti offers a reduced-fat version with the same irresistible flavors. And for those with dietary restrictions, the Gluten-Free Velveeta Chicken Spaghetti provides a delicious option made with gluten-free pasta.

Check out the recipes below so you can choose the best recipe for yourself!

VELVEETA® CHICKEN SPAGHETTI CASSEROLE



Velveeta® Chicken Spaghetti Casserole image

Delicious chicken and spaghetti casserole with Velveeta®.

Provided by Richard

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Chicken

Time 1h35m

Yield 12

Number Of Ingredients 11

4 cups chopped cooked chicken
2 (10.5 ounce) cans condensed cream of mushroom soup
2 ½ cups chicken broth
1 medium green bell pepper, chopped
2 ribs celery, chopped
2 tablespoons dried parsley flakes
½ teaspoon salt
½ teaspoon ground black pepper
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 (12 ounce) package spaghetti
1 (6 ounce) can sliced black olives, drained

Steps:

  • Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
  • Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

Nutrition Facts : Calories 383 calories, Carbohydrate 29.6 g, Cholesterol 66.5 mg, Fat 18 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 7.6 g, Sodium 1302.8 mg, Sugar 5 g

VELVEETA CHICKEN SPAGHETTI



Velveeta Chicken Spaghetti image

Don't use the thinner spaghetti and cook a minute or two less if you usually like your pasta al dente! Oh my goodness... A fellow RN brought this to work once. I have been asking her for TWO YEARS for the recipe and have searched and searched the internet. Finally she emailed it to me! This one dish meal is so freaking good!!!!! Don't be afraid of the ingredients , just try it! Your family will probably fight over the leftovers!

Provided by Doxie lover in the

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb Velveeta cheese, cubed
1 lb chicken, deboned, boiled and cut up
1 lb spaghetti, cooked according to package al dente
10 ounces Rotel Tomatoes
10 1/2 ounces cream of mushroom soup
1/2 cup butter
1 large onion, diced
1 cup celery, diced
3 7/8 ounces black olives, drained diced
4 ounces mushrooms, drained sliced
1 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degreees.
  • Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
  • Melt butter in large deep pan, and saute onions and celery.
  • Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
  • Transfer to a casserole dish and bake in preheated oven for 45 minutes.

VELVEETA CHICKEN SPAGHETTI



Velveeta Chicken Spaghetti image

Delicious! A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe.

Provided by Recipe USA

Categories     Low Cholesterol

Time 1h

Yield 8-10 , 10 serving(s)

Number Of Ingredients 13

1/2 cup bell pepper
1/2 cup oleo or 1/2 cup olive oil
1 medium onion
2 (12 ounce) cans chicken broth
1 (12 ounce) can cream of chicken soup
1 (12 ounce) can cream of mushroom soup
3 cups diced cooked chicken
1 (16 ounce) can Rotel Tomatoes
1 lb thin spaghetti
1/2 lb Velveeta cheese
salt and pepper
1 (12 ounce) can mushrooms
1 (12 ounce) can black pitted olives

Steps:

  • In a large skillet or cooking pot, saute bell pepper and onion in oleo (or olive oil if you prefer).
  • Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. (I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.).
  • Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done.
  • Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
  • In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.
  • Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do).
  • Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes.
  • You can add canned or fresh mushrooms if you like.
  • Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).(I slice them to make them go further).
  • Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth.
  • A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Also, children seem to especially like this dish.

CHICKEN SPAGHETTI--NO VELVEETA OR CREAM SOUPS



Chicken Spaghetti--No Velveeta or Cream Soups image

I was looking for a Chicken Spaghetti recipe that did not have velveeta or cream soups. When I couldn't find one after 30 min of searching, I decided to make my own. Here it is. The cheese sauce still makes it very creamy like the one you are used to. When my kids ate it, they all said it was yummy and went back for seconds and thirds.

Provided by Bobbin

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 19

1 (13 ounce) can chicken breasts, chopped (or 1-2 diced chicken breasts)
1 medium onion, chopped
3 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon olive oil
1 (28 ounce) can diced tomatoes
1 (4 ounce) canned diced green chiles (mild)
1 (13 1/4 ounce) package whole wheat spaghetti
1 (12 ounce) can evaporated milk
3/4 cup milk, divided
1/4 teaspoon ground mustard
1/8 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons cornstarch
8 ounces cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender.
  • Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps.
  • Boil spaghetti until al dente (about 6 minutes).
  • While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan.
  • Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
  • Off the heat, gradually whisk in the grated cheese until melted and smooth.
  • Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.

VELVEETA SPICY CHICKEN SPAGHETTI RECIPE - (3.3/5)



Velveeta Spicy Chicken Spaghetti Recipe - (3.3/5) image

Provided by Jomamma

Number Of Ingredients 7

12 ounces spaghetti, uncooked
4 chicken breast halves, boneless skinless (1/4 pounds), cut into strips
1 pound (16 ounces) Velveeta cheese, diced
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) tomatoes and green chilies, undrained
1 can (4 1/2 ounce) mushrooms, sliced and drained
1/3 cup milk

Steps:

  • Cook pasta as directed on package; drain. Return to same pan. Spray skillet with no stick spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes with green chilies, mushrooms and milk; stir on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13x9-inch baking dish. Bake at 350°F for 35 to 40 minutes or until hot.

Tips:

  • Use a large pot to cook the spaghetti so that it has plenty of room to expand and cook evenly.
  • Salting the water helps to flavor the spaghetti as it cooks.
  • Be careful not to overcook the spaghetti, as it will become mushy.
  • Reserve some of the pasta cooking water to use in the sauce. This will help to create a creamy and flavorful sauce.
  • Use a sharp knife to cut the chicken into small pieces. This will help it to cook evenly and quickly.
  • Season the chicken with salt and pepper before cooking to enhance its flavor.
  • Cook the chicken over medium heat until it is cooked through. Do not overcrowd the pan, or the chicken will not cook evenly.
  • While the chicken is cooking, prepare the sauce. Melt the butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk and cook, stirring constantly, until the sauce has thickened.
  • Stir in the Velveeta cheese and cook until melted and smooth. Season the sauce with salt and pepper to taste.
  • Add the cooked chicken and spaghetti to the sauce and stir to combine. Serve immediately.

Conclusion:

This Velveeta chicken spaghetti is a quick and easy meal that is perfect for a busy weeknight. The creamy and flavorful sauce is sure to be a hit with the whole family. Serve with a side of garlic bread or a salad for a complete meal.

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