search saves

Another Chicken Spaghetti

My family loved this version of chicken spaghetti. REALLY loved it!

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Cook chicken and cool. Shred chicken. I used chicken already cooked from the store and use only white meat.
  • Dice Onion and bell pepper. Drain and wash olives.
  • Cut Velveeta into small pieces. I cut them into 1/2 oz cubes so they would melt easily.
  • Cook the pasta while you assemble and heat the sauce.
  • In a Dutch oven, add the canola oil. Heat it and add the minced garlic, onion and bell pepper. Saute until garlic becomes golden and onions are translucent.
  • Add the olives and the can of Rotel tomatoes. Heat until it is boiling.
  • Add the Cream of Mushroom soup and the milk. Heat back to boiling.
  • Add the Velveeta and cook until it is melted.
  • Add the Cream cheese and cook until it is melted.
  • Add the cooked, drained pasta (reserve a little of the pasta water to thin the sauce if you want it thinner.).
  • Stir in the chicken. When well mixed, pour into a pre-greased 13" x 9" casserole. Cover with foil. Bake in a 364 degree oven 30 minutes.
  • After 30 minutes of baking, take off the foil and continue baking another 10-15 minutes. Top with parmesan cheese if desired.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Johns Cutie
Contributor
@Johns Cutie
Contributor
"My family loved this version of chicken spaghetti. REALLY loved it!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Johns Cutie
    My family loved this version of chicken spaghetti. REALLY loved it!
Advertisement