Velveeta Chicken Spaghetti
"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!"
photo by Anonymous
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
- 3 7⁄8 ounces black olives, drained diced
- 4 ounces mushrooms, drained sliced
- 1 teaspoon garlic powder
directions
- 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.
Questions & Replies
-
Do I drain rotel ?
Reviews
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One of the most delicious meals i ave ever eaten. I do add a can of chicken broth, substitute cream of chicken for the cream of mushroom, and omit the olives as well as the mushrooms. Mushrooms are my eat only if I am starving to death food, is all. Sooooo frickin good!!! -
Turned out great. My first attempt at an actual meal and I managed to get it right. This recipe is very helpful, and tastes amazing. -
Yum! Although I made a couple of adjustments, it came out amazing! I'm picky and do not like "chunky" stuff. So I omitted the veggies, added a lot of garlic-peeper (I love garlic) and liquified the Rotel. DELISH! -
Love this recipe just as written. I have taken it to church potlucks several times and there is never any left over.
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Husband thought it was delicious and went back for seconds! I added minced garlic with the onion and celery. Very flavorful dish!
see 13 more reviews
Tweaks
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Used cream of chicken, not mushroom, omitted mushrooms and olives and added a.can of broth for a creamier consistency
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I add a can of chicken broth. Instead of curbing up the Velveeta I lay it in 1/4 slices across the top. Once the cheese melts I stir well and place it back in the oven about 15 more minutes. This stuff is amazing!
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This is my new favorite meal to make. Sooo good, and flavorful. I love it!! I make it almost exactly as the recipe except I usually add just a little more chicken (shredded) and I use egg noodles instead of spaghetti. Mmmm. -
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. -
My family loved this. I omitted the celery as I did not have any on hand and used penne pasta instead of spaghetti and it turned out great.
RECIPE SUBMITTED BY
I am a proud single parent mom of a wonderful 15 year-old teen, an RN, daughter, gardener, and a doxie/weiner lover. I moved to Arkansas about five years ago and finally am getting more used to here. I'm a bit sassy and certainly a "Jersey Girl" at heart. Still haven't figured out why God brought me here to Arkansas, but I am sure in the future he'll open my eyes to why. When my son goes to college, I will probably adopt a bunch of children from different backgrounds. I love diversity and being different. Then I'll move to Jersey.... LOL
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
