Velveeta Chicken Spaghetti

Velveeta Chicken Spaghetti

Ready in 2 hours
59 review(s) averaging 4.4. 83% would make again

Top-ranked recipe named "Velveeta Chicken Spaghetti"

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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


Are you making this? 
1/2 cup Bell pepper; diced
1/2 cup Oleo or olive oil
1 medium Onion; diced
2 12-oz cans Chicken broth; more or less to taste
1 12-oz can Cream of chicken soup; can of
1 12-oz can Cream of mushroom soup; can of
3 cups Diced cooked chicken; can of
1 16-oz can Rotel tomatoes; can of
1 pound Thin spaghetti; cooked in; chicken broth
1/2 pound Velveeta cheese; sliced; more or less to taste
Salt and pepper; to taste
1 12-oz can Mushrooms; with juice, optional
1 12-oz can Black pitted olives; optional

Original recipe makes 8 Servings



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.


Added on Award Medal
Verified by stevemur



With Olives Slices

Calories Per Serving: 694 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Velveeta Chicken Spaghetti All 59 reviews

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My family LOVES this! I make it with wheat noodles, and lower fat ingredients. Amazing every time!
curricoylepalmer 6 months ago

Just terrible!!!!!!!!
Urbanqueen 1 year ago

Love it!
irenemills9509 1 year ago

Can this be made without cheese
monicaparker2 1 year ago

Very good, Husband said'it's a do over!' That means allot.
PKM4 1 year ago

MauraSpeckt 1 year ago

BayleeBarro 1 year ago

I absolutely love it! Very cheese I added garlic toast to make it a meal
FoodLover2010 1 year ago

mannygreen 2 years ago

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