Best Easy Cheesy Chicken Spaghetti Recipes

EASY CHEESY CHICKEN SPAGHETTI

Easy Cheesy Chicken Spaghetti image

The best, easiest chicken spaghetti EVER!!! I make more than plenty, so I can eat leftovers for DAYS!!

Provided by kaylabrooke

Categories Potluck

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) box spaghetti
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel tomatoes & chilies
1 (12 1/2 ounce) can premium chunk chicken
1 (16 ounce) package Velveeta cheese
1/2 cup butter

Steps:

Boil Spaghetti noodles according to package.
In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
Cook until cheese is melted.
Add cooked spaghetti to the cheese mixture, mix well.
If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
Serve HOT!

Nutrition Facts : Calories 1182.8, Fat 60.6, SaturatedFat 34, Cholesterol 205.5, Sodium 3115.6, Carbohydrate 103.4, Fiber 3.6, Sugar 13.2, Protein 54.3

EASY CHEESY CHICKEN SPAGHETTI

Easy Cheesy Chicken Spaghetti image

This recipe is quick and easy for those nights when you don't "feel" like cooking. Buy a deli chicken, melt some cheese, add a can of rotel and serve over some pasta. Fast, Filling, & tastes fantastic!

Provided by T H

Categories Pasta

Time 20m

Number Of Ingredients 4

Ingredients

1/2 box angel hair pasta (or your favorite pasta)
1 can(s) rotel tomatoes (optional for spicy!)
1 baked chicken (cut up)
1/2 box velveeta cheese (add more if necessary)

Steps:

1. Cook your pasta accordingly. Cut up your baked chicken and mix with melted velveeta cheese & rotel tomatoes. Serve with steamed veggies.

EASY CHEESY CHICKEN SPAGHETTI

Easy Cheesy Chicken Spaghetti image

Make and share this Easy Cheesy Chicken Spaghetti recipe from Food.com.

Provided by Lacy S.

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into pieces
2 cups water
2 tablespoons extra virgin olive oil
8 ounces spaghetti, uncooked
1 large onion, diced
1 (4 1/2 ounce) jar sliced mushrooms
1 (10 ounce) bag frozen broccoli
1 (10 ounce) can Rotel Tomatoes
1/2 lb Velveeta cheese, cut into pieces

Steps:

In a large skillet sautee the onions and mushrooms in the olive oil until onions are soft. Add chicken, cook and stir until no longer pink.
Stir in water and bring to a boil. Add spaghetti and cook until tender.
Add remaining ingredients. Cook until Velveeta is completely melted.

Nutrition Facts : Calories 453.8, Fat 15, SaturatedFat 6.5, Cholesterol 95.7, Sodium 851.5, Carbohydrate 39.3, Fiber 3.2, Sugar 5.7, Protein 39.8

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