Total Time
1hr
Prep 30 mins
Cook 30 mins

Simple and delicious chicken spaghetti that does not use canned soups, but does use the dreaded Velveeta! I got the recipe from an East Texas Community cookbook. Makes a ton!

Ingredients Nutrition

Directions

  1. Saute onion and bell pepper in butter unitl soft, about 10 minutes.
  2. Add Rotel, stewed tomatoes, and Velveeta and simmer for about 20 minutes. Stir often to prevent scorching.
  3. Add chopped chicken. Stir.
  4. Add cooked spaghetti and pour into a 9 x 13 inch casserole dish.
  5. Cover and bake in a 350 degree oven for about 30 minutes.

Reviews

(1)
Most Helpful

I have made this chicken spaghetti more than a dozen times and it is always a crowd favorite. Everyone wants to know the recipe. They cannot believe there is no soup in the recipe. This recipe I got from my sister and I make it when I have a crowd over. Very filling and very delicious. I promise you will use this recipe over and over. I avoid the canned chicken because it makes the chicken spaghetti too runny. I serve rolls and a salad. What a perfect meal.

lippliz December 28, 2010

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