Velveeta® Chicken Spaghetti Casserole recipe
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Ingredients
- 4 cups chopped cooked chicken 2 (10.5 ounce) cans condensed cream of mushroom soup 2 ½ cups chicken broth 1 medium green bell pepper, chopped 2 ribs celery, chopped 2 tablespoons dried parsley flakes ½ teaspoon salt ½ 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
Nutrition Info
- 383 caloriescarbohydrate: 29.6 gcholesterol: 66.5 mgfat: 18 gfiber: 1.8 gprotein: 24.8 gsaturatedFat: 7.6 gservingSize: -sodium: 1302.8 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Velveeta® Chicken Spaghetti Casserole
Directions
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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.
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.
Preheat the oven to 325 degrees F (165 degrees C).
Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.