Ingredients
Equipment
Method
- Cook chicken or use a rotisserie chicken. Remove skin and bones, then chop the meat until you have about 4 cups of cooked chicken.
- Cook spaghetti according to package directions, which is usually about 10 minutes in boiling water. Drain the pasta and set it aside.
- In a medium-sized saucepan on the stove, combine the chicken broth, Velveeta cheese, cream cheese, one can of creamed soup (cream of chicken, cream of mushroom, or creamy of mushroom chicken), Rotel tomatoes, and pepper.
- Stir gently over medium heat until the sauce ingredients melt and blend into a creamy sauce. Add the cooked spaghetti and the diced or shredded cooked chicken.
- Stovetop Option: After the ingredients melt and create the cheese sauce, stir in the cooked pasta and chicken. Heat over medium-low heat until the pasta is hot and the cheese sauce is bubbly. Top with shredded cheese and diced onions before serving. Serve directly from the saucepan.
- Baking Option: Preheat your oven to 350° F. Spray a 13" x 9" baking dish with cooking spray or grease it with shortening. Spread the ingredients from the saucepan (cheese sauce, spaghetti, and chicken) into the dish. Bake uncovered for 30 minutes.
- If you are using the optional toppings, remove the baking dish from the oven and sprinkle the grated cheese and diced green onions on top. Return the baking dish to the oven and bake for another 10 minutes, or until the shredded cheese melts.
Nutrition
Notes
This recipe is a good option for busy weeknights. If you skip the baking step, you can make this meal very quickly. The Velveeta cheese melts smoothly, creating a rich base for the sauce.