Top-ranked recipe named "Velveeta Chicken Spaghetti"
Delicious! A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe.
"This recipe is wonderful!!! I didn't use bell pepper though and I didn't use as much onion as it called for since my husband doesn't care much for onions. I also didn't need to use the 2nd can of chicken broth. I cooked my noodles in water (I thought it was a waste to cook it in chicken broth and then pour it out after) and it turned out great! I mixed the soups, chicken, fresh mushrooms, black olives, and cheese in with the spaghetti, stirred it really well, and then put it in the baking dish. I found that was easier to mix in the pot rather than having it in a dish."- Friday2009
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.
Yield: 8 to 10
A favorite company dish.
Urbanqueen 5 months agoJust terrible!!!!!!!!
irenemills9509 5 months agoLove it!
monicaparker2 10 months agoCan this be made without cheese
PKM4 12 months agoVery good, Husband said'it's a do over!' That means allot.
curricoylepalmer 1 year ago
MauraSpeckt 1 year ago
BayleeBarro 1 year ago
FoodLover2010 1 year agoI absolutely love it! Very cheese I added garlic toast to make it a meal
mannygreen 1 year ago
foodiegirl13 1 year agoShut the front door!!!!!! I am a gourmet cook and I kind of snubbed my nose when I saw this recipe. I then was in bed with the flu and was looking at comfort recipes and here you were!!!!! Delicious and was so comforting!!!!! I will definitely make this again!!! (Hopefully when I'm not so sick!)