Best 5 Velveeta Chicken Spaghetti Recipes

VELVEETA® CHICKEN SPAGHETTI CASSEROLE

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.

VELVEETA CHICKEN SPAGHETTI

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

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

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)

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.