Cheesy Chicken Spaghetti
Creamy, cheesy chicken spaghetti casserole—family-friendly comfort food at its best!
Ingredients
- - 32 oz spaghetti
- - 2 cans cream of mushroom soup
- - 2 cans cream of chicken soup
- - 8 oz Velveeta diced
- - 1 can Rotel
- - 2–3 cups cooked chicken shredded
- - Salt and pepper to taste
- - Optional: bell peppers onions, cheddar, jalapeños
Instructions
- Season and cook chicken; shred.
- Boil spaghetti until al dente; drain if desired.
- In pot, combine pasta, soups, Velveeta, Rotel; stir until smooth.
- Fold in chicken; transfer to 9x13 dish.
- Bake at 350°F for 20–25 min until bubbly.
Notes
- Add veggies for color and nutrition.
- Use shredded cheese instead of Velveeta if preferred.
- Keeps well in the fridge; freeze portions for meal prep.
- Use shredded cheese instead of Velveeta if preferred.
- Keeps well in the fridge; freeze portions for meal prep.