Cheesy Chicken Spaghetti
For anyone that loves spaghetti and VELVEETA, this recipe will definitely be a hit!"Loved it! I might add a little crumbled bacon next time. I used Amish egg noodles instead of spaghetti. My husband's not a fan of chicken & he LOVED this. Thanks for a meal to add to the weekly rotation!" - Twinparents
Yield: 6 Ready in 1 hours, 15 minutes
593 people trying soon
Verified by stevemur
Cheesy Chicken Spaghetti Preparation
PREP TIME: 30 min BAKE TIME: 30-45 min
Preheat oven to 350 degrees F.
Coat a frying pan with 1/4 cup oil. Cook chicken breasts until lightly browned on each side (8-10 minutes total). Chop chicken breasts into 1 inch cubes and set aside.
Meanwhile, in a large dutch oven cook the spaghetti per package directions. Cook to al dente, drain and set aside.
Chop all the vegetables. Melt butter or margarine in small skillet and add the vegetables. Saute the vegetables until they are tender and translucent in color.
In a large microwave safe bowl combine VELVEETA, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted (you can also unse the defrost setting). After the cheese mixture is melted and combined add the cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir all to combine.
Spray a 9x13 inch baking dish with cooking spray and add combined mixture. Top the finished casserole with 8 ounces of shredded cheddar cheese. Place the casserole in preheated oven and bake for about 45 minutes or until cheese is golden brown andd casserole is bubbly. Remove from oven, let cool slightly and serve.
TIME SAVE TIP: If a 9x13 inch dish is too large, you can prepare in (2) 8 x 8 inch sized pans. Serve one for dinner and freeze the seconnd one. To freeze, assemble the casserole and then cover the unbaked casserole with plastic wrap, and 2 layers of foil. Date and place in freezer. When ready to cook, remove from the freezer, defrost and proceed with the baking instructions.
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