Velveeta Chicken Spaghetti

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READY IN: 1hr
SERVES: 10
YIELD: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet or cooking pot, saute bell pepper and onion in oleo (or olive oil if you prefer).
  • Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. (I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.).
  • Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done.
  • Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
  • In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.
  • Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do).
  • Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes.
  • You can add canned or fresh mushrooms if you like.
  • Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).(I slice them to make them go further).
  • Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth.
  • A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Also, children seem to especially like this dish.
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