Velveeta® Chicken Spaghetti Casserole
Recipe information
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Cooking:
25 min.
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Servings per container:
12
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Source:

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.