Velveeta Chicken Spaghetti

Doxie lover in the Rock 2's Note:

Don't use the thinner spaghetti and cook a minute or two less if you usually like your pasta al dente! Oh my goodness... A fellow RN brought this to work once. I have been asking her for TWO YEARS for the recipe and have searched and searched the internet. Finally she emailed it to me! This one dish meal is so freaking good!!!!! Don't be afraid of the ingredients , just try it! Your family will probably fight over the leftovers!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 lb Velveeta cheese, cubed
• 1 lb chicken, deboned, boiled and cut up
• 1 lb spaghetti, cooked according to package al dente
• 10 ounces Rotel Tomatoes
• 10 1/2 ounces cream of mushroom soup
• 1/2 cup butter
• 1 large onion, diced
• 1 cup celery, diced
• 4 ounces black olives, drained diced
• 4 ounces mushrooms, drained sliced
• 1 teaspoon garlic powder

Directions:

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

Reviews

[Lizzybob]

Perfect! Wouldn't change a thing.

[Chef #1364766]

This is very similar to my Chicken Spaghetti recipe, except I use linguini instead of spaghetti. It holds up better and doesn't get as soft as spaghetti. I also cook the linguini in chicken broth and use some of the broth in the casserole which keeps it from being so thick.

[MaddieLC]

Very good! It's real thick, and I'm not sure how to get around that, but it's very tasty nonetheless.