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

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine American

Servings serving

Calories 569 kcal

Equipment

16x9 Baking Dish

Ingredients

1.5-2 pounds cooked chicken (chopped)
16 ounce spaghetti (dry)
10 ounce Rotel tomatoes & green chilies (drained & rinsed)
2 10 oz cream of mushroom
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 16x9 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.

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Chicken Spaghetti With Velveeta

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