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Velveeta® Chicken Spaghetti Casserole
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Family-friendly chicken and spaghetti casserole with gooey Velveeta® cheese.
Ingredients:
  • 4 cups chopped cooked chicken
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2.5 cups chicken broth
  • 1 medium green bell pepper, chopped
  • 2 ribs celery, chopped
  • 2 tablespoons dried parsley flakes
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 (1 pound) package processed cheese food (such as Velveeta®), cubed
  • 1 (12 ounce) package spaghetti
  • 1 (6 ounce) can sliced black olives, drained
Instructions:
  • In a Dutch oven over medium-high heat, add the chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper. Bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 to 20 minutes.
  • While waiting, heat a large pot of salted water until it boils gently. Add spaghetti and cook, stirring occasionally, until al dente, approximately 12 minutes. Drain well.
  • Preheat the oven to 325°F (165°C) for the perfect baking temperature.
  • Stir Velveeta® in the Dutch oven until melted, then mix in drained spaghetti and olives. Transfer mixture to a 9x13-inch baking dish.
  • Bake covered in the oven for 40 minutes, then uncover and bake for an additional 10 minutes until bubbly.

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