Description
Cheesy Chicken Spaghetti is a comforting and hearty casserole-style dish featuring tender shredded chicken, creamy Velveeta cheese sauce, and spaghetti noodles, all combined with flavorful Rotel tomatoes and cream of chicken soup. Perfect for a quick and satisfying weeknight meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 16 ounces spaghetti noodles
Cheese Sauce
- 12 ounces Velveeta cheese, cubed
- 1/2 cup milk
- 2 cans (10 ounces each) cream of chicken soup
- 1 can (10 ounces) Rotel diced tomatoes with green chilies, drained
Protein
- 2 cups cooked, shredded chicken
Instructions
- Cook Pasta: Boil the spaghetti noodles in a large pot of salted water, following the package directions until al dente. Drain the noodles and set aside.
- Prepare Cheese Sauce: In a large pot over medium heat, combine the cubed Velveeta cheese and milk. Stir continuously until the cheese is nearly melted and the mixture is creamy.
- Add Soup and Tomatoes: Stir in both cans of cream of chicken soup and the drained Rotel tomatoes. Mix well to combine and cook, stirring frequently, for 8 to 10 minutes until heated through and the sauce is smooth.
- Combine Ingredients: Add the shredded cooked chicken and the cooked spaghetti noodles to the cheese sauce mixture. Stir thoroughly until everything is evenly coated and heated through.
- Serve: Portion the cheesy chicken spaghetti into individual bowls and serve immediately. Enjoy your warm, cheesy comfort meal!
Notes
- For a spicier version, use Rotel tomatoes with extra hot green chilies or add a pinch of cayenne pepper.
- You can substitute rotisserie chicken for cooked shredded chicken to save time.
- Velveeta cheese provides the signature creamy texture; using a blend of cheeses may alter the consistency.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk if needed to loosen the sauce.
