Chicken spaghetti with velveeta cheese sauce baked right in for a the perfect and easy weeknight dinner 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.

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Baked Chicken Spaghetti With Velveeta

Chicken spaghetti with a velveeta cheese sauce baked right in for a the perfect and easy weeknight dinner recipe.

5 from 1 vote

Course: Main Course

Cuisine: American

Keyword: Chicken Spaghetti With Velveeta

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: serving

Calories: 569kcal

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.