Baked Chicken Spaghetti With Velveeta
Chicken spaghetti with a velveeta cheese sauce baked right in for a the perfect and easy weeknight dinner recipe.
Print
Pin
Servings: 9 serving
Calories: 569kcal
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
Calories: 569kcal | Carbohydrates: 48g | Protein: 44g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 106mg | Sodium: 1504mg | Potassium: 564mg | Fiber: 2g | Sugar: 6g | Vitamin A: 778IU | Vitamin C: 0.1mg | Calcium: 489mg | Iron: 2mg
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!