Name: Velveeta® Chicken Spaghetti Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Chopped cooked chicken - 4 cups; Condensed cream of mushroom soup - 2 (10.5 ounce) cans; Chicken broth - 2 ½ cups; Green bell pepper, chopped - 1 medium; Celery, chopped - 2 ribs; Dried parsley flakes - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Processed cheese food (such as Velveeta®), cubed - 1 (1 pound) package; Spaghetti - 1 (12 ounce) package; Sliced black olives, drained - 1 (6 ounce) can

Ingredients for - Velveeta® Chicken Spaghetti Casserole

1. Chopped cooked chicken 4 cups

2. Condensed cream of mushroom soup 2 (10.5 ounce) cans

3. Chicken broth 2 ½ cups

4. Green bell pepper, chopped 1 medium

5. Celery, chopped 2 ribs

6. Dried parsley flakes 2 tablespoons

7. Salt ½ teaspoon

8. Ground black pepper ½ teaspoon

9. Processed cheese food (such as Velveeta®), cubed 1 (1 pound) package

10. Spaghetti 1 (12 ounce) package

11. Sliced black olives, drained 1 (6 ounce) can

How to cook deliciously - Velveeta® Chicken Spaghetti Casserole

1 . Stage

Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.

2 . Stage

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

3 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

4 . Stage

Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.

5 . Stage

Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.