Go Back
Delicious Velveeta Chicken Spaghetti Casserole with creamy cheese sauce and zesty tomatoes.

Velveeta Chicken Spaghetti Casserole

A creamy and cheesy casserole that comes together easily for those hectic nights, perfect for family dinners and leftovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken is recommended for convenience.
  • 8 ounces spaghetti Regular or thin spaghetti can be used.
  • 1 pound Velveeta cheese, cubed Essential for the creamy sauce.
  • 1 can cream of chicken soup Can substitute with cream of mushroom if desired.
  • 1 cup chicken broth Adjust quantity for sauce consistency.
  • 1 medium onion, chopped Add flavor to the sauce.
  • 2 cloves garlic, minced Enhances overall flavor.
  • 1 cup shredded cheddar cheese For topping the casserole.
  • to taste salt Season according to preference.
  • to taste pepper Season according to preference.
  • 1 teaspoon paprika Adds flavor and color.
  • 1 can Rotel or diced tomatoes with green chilies Optional for a little kick.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium pot over low to medium heat, melt a little butter or a splash of oil.
  3. Add chopped onion and cook until softened, about 3-5 minutes.
  4. Add minced garlic and sauté until fragrant, about 30 seconds.
  5. Stir in cubed Velveeta, cream of chicken soup, and chicken broth. Cook until the cheese is melted and the mixture is smooth.
  6. If using, add Rotel or diced tomatoes and stir until mixed.
  7. Season the mixture with salt, pepper, and paprika.
  8. In a large bowl, combine the cooked spaghetti, shredded chicken, and cheese mixture. Mix well.
  9. Pour the mixture into a greased baking dish. Top with shredded cheddar cheese.
  10. Bake for 25-35 minutes until the casserole is bubbly and hot throughout.

Notes

For best results, cook pasta al dente as it will continue cooking in the oven. Store leftovers in the fridge for 3-4 days, or freeze individual portions for up to 2 months.