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.

INGREDIENTS

- 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.

1

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.

2

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.

3

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.

4

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

5

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.

6

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