Velveeta® Chicken Spaghetti Casserole recipe

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Ingredients

4 cups chopped cooked chicken
2 (10.5 ounce) cans condensed cream of mushroom soup
2 ½ cups chicken broth
1 medium green bell pepper, chopped
2 ribs celery, chopped
2 tablespoons dried parsley flakes
½ teaspoon salt
½ teaspoon ground black pepper
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 (12 ounce) package spaghetti
1 (6 ounce) can sliced black olives, drained

Nutrition Info

383 calories
carbohydrate: 29.6 g
cholesterol: 66.5 mg
fat: 18 g
fiber: 1.8 g
protein: 24.8 g
saturatedFat: 7.6 g
servingSize: -
sodium: 1302.8 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat, bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.

  2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  3. Preheat the oven to 325 degrees F (165 degrees C).

  4. Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.

  5. Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Delicious chicken and spaghetti casserole with Velveeta®.

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