Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti

Ready in 1 hour

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

Top-ranked recipe named "Cheesy Chicken Spaghetti"

4.6 avg, 20 review(s) 90% would make again

Ingredients

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1/4 c olive oil
12 ounce Spaghetti
16 ounce Velveeta; cubed
5 Skinless Chicken breasts
1 can Cream of chicken soup
14 ounce Chicken broth
1/2 cup Butter; or margarine
8 ounce sharp Cheddar cheese; shredded
1 sm Onion; chopped
4 ribs Celery; chopped
1/4 c Green bell pepper; chopped

Original recipe makes 6

Servings  

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur

Cheesy Chicken Spaghetti photo by cogramma cogramma

Cheesy Chicken Spaghetti ready for the oven! photo by cogramma cogramma

Cheesy Chicken Spaghetti fresh out of the oven! photo by cogramma cogramma

photo by Ashleyjas80 Ashleyjas80

photo by vlcasey vlcasey

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Calories Per Serving: 1102 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I absolutely love this recipe! I have made it countless times, and have never had a complaint. I always double the recipe so we have tons of left overs. Can't get enough of it.
CristyKlassen 3 months ago
ssssssoooooooooo yummy. i used cream of celery instead of cream of chicken... im eating it as we speak lol
rymiles 6 months ago
I make this quite often! My family loves it.
Doralsaenz 7 months ago
Delish
qcsavoie 1 year ago
Amazing!! My bunch love it ;)
Jkizziah 1 year ago
Loved it!
mallymoments 1 year ago
Absolutely wonderful. I added bacon and some chopped jalapeños. My family loves it.
vlcasey 1 year ago
Made this last night and my family loved it. It was easy and is now a favorite
Doralsaenz 1 year ago
This was just okay for us. I ended up skipping the butter and putting the veggies in the oil because 1/4 cup was just SO much! It ended up tasting really oily to me.
katiepascoeguthmiller 1 year ago
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