Best Velveeta Chicken Spaghetti Recipes

VELVEETA® CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat the oven to 325 degrees F (165 degrees C).
• Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
• Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

VELVEETA CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degreees.
• Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
• Melt butter in large deep pan, and saute onions and celery.
• Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
• Transfer to a casserole dish and bake in preheated oven for 45 minutes.

VELVEETA® EASY SPICY CHICKEN SPAGHETTI

Steps:

• Heat oven to 350ºF.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
• Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

VELVEETA CHICKEN SPAGHETTI

Steps:

• 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. Also, children seem to especially like this dish.

VELVEETA® ITALIAN CHICKEN SPAGHETTI

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir onions and peppers in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until crisp-tender. Stir in tomatoes, broth and tomato paste. Bring to boil; simmer on low heat 10 min., stirring occasionally. Add VELVEETA; cook 1 min. or until VELEETA is completely melted and sauce is well blended, stirring frequently.
• Drain spaghetti. Add to sauce in skillet along with the chicken; cook 2 to 3 min. or until heated through, stirring occasionally.

CHICKEN SPAGHETTI--NO VELVEETA OR CREAM SOUPS

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender.
• Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps.
• Boil spaghetti until al dente (about 6 minutes).
• While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan.
• Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
• Off the heat, gradually whisk in the grated cheese until melted and smooth.
• Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.

VELVEETA SPICY CHICKEN SPAGHETTI WITH BACON

Steps:

• PREHEAT oven to 350°F.
• COOK spaghetti according to package directions, omitting salt. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
• DRAIN spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13×9-inch pan sprayed with cooking spray.
• BAKE 30 to 35 minutes or until heated through. Sprinkle with a little chopped cilantro.

VELVEETA® SPICY CHICKEN SPAGHETTI

Steps:

• Heat oven to 350ºF.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
• Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

VELVEETA SPICY CHICKEN SPAGHETTI RECIPE - (3.3/5)

Steps:

• Cook pasta as directed on package; drain. Return to same pan. Spray skillet with no stick spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes with green chilies, mushrooms and milk; stir on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13x9-inch baking dish. Bake at 350°F for 35 to 40 minutes or until hot.

VELVEETA CHICKEN SPAGHETTI RECIPE

Steps:

• 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

VELVEETA SPICY CHICKEN SPAGHETTI WITH BACON

Steps:

• PREHEAT oven to 350°F.
• COOK spaghetti according to package directions, omitting salt. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
• DRAIN spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13×9-inch pan sprayed with cooking spray.
• BAKE 30 to 35 minutes or until heated through. Sprinkle with a little chopped cilantro.

VELVEETA® ITALIAN CHICKEN SPAGHETTI

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir onions and peppers in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until crisp-tender. Stir in tomatoes, broth and tomato paste. Bring to boil; simmer on low heat 10 min., stirring occasionally. Add VELVEETA; cook 1 min. or until VELEETA is completely melted and sauce is well blended, stirring frequently.
• Drain spaghetti. Add to sauce in skillet along with the chicken; cook 2 to 3 min. or until heated through, stirring occasionally.

CHEESY CHICKEN SPAGHETTI WITH VELVEETA

Steps:

• Start by cutting and cooking your chicken. Set aside.
• Start your spaghetti and cook.
• Chop up one pound of Velveeta and melt with cream of chicken soup. Add Rotel to the melted mixture and then add chicken.
• In a big bowl or pot, add cheese mixture to cooked noodles and mix well.
• Pour whole mixture into a 9 x 13 pan and top with shredded cheese.
• Bake at 400 degrees about 15 minutes.