Chicken Spaghetti with Velveeta

In just 30 minutes, you can whip up a delectable creamy chicken spaghetti dish using tender rotisserie chicken, smooth and creamy Velveeta cheese, zesty Rotel tomatoes, and a combination of cream of mushroom and cream of chicken soups.


- Rotisserie chicken - Spaghetti noodles - Velveeta cheese - Cream of chicken soup - Cream of mushroom soup - Rotel tomatoes (or use regular diced tomatoes) - Onion, bell pepper, and celery blend - Butter - Salt and black pepper

Step-by-step instructions!

Chicken Spaghetti with Velveeta is easy to make!

Preheat the oven to 350F.  Remove the meat from the chicken and rough chop into bite-sized pieces.  Set aside.


Cut the cheese into squares and set aside. Boil spaghetti noodles per instructions on the package.  Add 1-2 teaspoon salt to water, if desired.


Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling!  Drain the noodles when they are cooked.


While the spaghetti is cooking, add the butter to a 5-quart pot and melt over medium heat.  Once melted, add the chopped onion, bell peppers, and celery.


Then add both soups, undrained Rotel tomatoes, cubed cheese, and black pepper.  Stir with a whisk until the cheese is completely melted.


Add the cooked, drained spaghetti and the chicken to the pot with the cheesy Rotel mixture.  Stir well.  Eat as-is or place in the oven until hot and bubbly.  Serve Chicken Spaghetti with crusty French bread and green salad.


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