Chicken spaghetti with velveeta cheese sauce baked right in for a the perfect and easy weeknight dinner recipe.
Sink your teeth into a comforting classic with this deliciously easy baked chicken spaghetti with velveeta recipe. Perfect for busy weeknights or lazy weekends, this dish strikes the ideal balance between simplicity and flavor. With tender chicken, al dente spaghetti, velveeta cream sauce and a rich, gooey cheese topping, it’s a guaranteed crowd-pleaser.
Crafted with convenience in mind, baked chicken spaghetti recipe streamlines the cooking process without sacrificing taste. Each forkful is a medley of savory goodness, ensuring that every family member – from picky eaters to culinary enthusiasts – will be clamoring for seconds.
This recipe promises a hassle-free experience. Say goodbye to the dinnertime dilemma with this take on a timeless comfort food. From stove to table, baked chicken spaghetti with velveeta will leave everyone at the table wanting more.
How To Make Chicken Spaghetti With Velveeta
Ingredients needed
- Cooked chicken
- Spaghetti pasta noodles
- Rotel tomatoes and green chilies
- Cream of mushroom
- Velveeta cheese
- Sharp cheddar cheese
Quick tips before starting the recipe
- For a quicker recipe, if you do not have shredded, cooked chicken in the house pick up a rotisserie chicken. Shred and chop the chicken up. Not only will it be simple but the flavor of the rotisserie chicken is amazing.
- Do not bake more than 15 minutes. Pasta noodles are known to soak up all the sauce in a recipe. This will keep the sauce creamy when serving. For leftovers, there isn’t a way to avoid this from happening.
Making the baked chicken spaghetti with velveeta sauce
- To start, make the spaghetti noodles according to the package. While the noodles are boiling melt the velveeta cheese inside the cream of mushroom sauce on a medium to low heat. Be sure to stir often.
- Preheat the oven to 350F.
- Now, while those are cooking cut the chicken up so that there are no huge pieces. Also, drain and rinse the can of Rotel tomatoes.
- Next, in a 16×9 baking dish mix together the cheese sauce with the chicken and Rotel.
- Once the noodles are ready drain them and gradually add the noodles while mixing into the sauce to make the mixing easier in the baking dish. Now, top with the shredded cheese.
- Bake in the preheated oven for 15 minutes to allow the cheese to melt. Remove and serve.
Quick recipes perfect for weeknights
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Baked Chicken Spaghetti With Velveeta
Equipment
- 16×9 Baking Dish
Ingredients
- 1.5-2 pounds cooked chicken, chopped
- 16 ounce spaghetti noodles, dry
- 10 ounce can of Rotel tomatoes & green chilies, drained & rinsed
- 2 10 oz can of cream of mushroom soup
- 16 ounce velveeta cheese
- 2 cups shredded cheddar cheese
Instructions
- To start, make the spaghetti noodles according to the package. While the noodles are boiling melt the velveeta cheese inside the cream of mushroom sauce on a medium to low heat. Be sure to stir often.
- Preheat the oven to 350℉.
- Now, while those are cooking cut the chicken up so that there are no huge pieces. Also, drain and rinse the can of Rotel tomatoes.
- Next, in a 16×9 baking dish mix together the cheese sauce with the chicken and Rotel.
- Once the noodles are ready drain them and gradually add the noodles while mixing into the sauce to make the mixing easier in the baking dish. Now, top with the shredded cheese.
- Bake in the preheated oven for 15 minutes to allow the cheese to melt. Remove and serve.