Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Measure reserved broth and add enough water to equal 6 cups.
  2. Add bouillon and onions.
  3. Bring to boil and add spaghetti. Cook until tender.
  4. Add cheese; stir until melted over medium heat.
  5. Add garlic and both cans of tomatoes.
  6. Stir well and add chicken meat. Place in a well greased, extra large casserole dish.
  7. Place in a 325 degrees oven for 60 minutes; edges will be crispy brown.
  8. Serve with French bread.
Most Helpful

2 5

This recipe didn't go over too well in my house. It makes a TON but my family thought it was too cheesy. Velveeta is a strong, sticky cheese anyways and when you use 2 lbs thats a lot. I think that if you added some spagetti sauce when you add the tomatoes it would help out a lot.

at least 3 of 5

5 5

This recipe is great, but I only use about 8 ounces of velveeta - the whole 2# box would be WAY too much. I generally stew the chicken, then remove it, and cook the spaghetti in the broth and tomatoes with a dash of cumin and chili powder too. Then I add a can of cream of mushroom or cream of chicken soup and the velveeta. I pour it in a greased casserole and bake it! My family loves it, and miss it since we have switched to a mainly low/no carb diet!