Velveeta® Chicken Spaghetti Casserole
Description
The whole family will enjoy this bubbling hot and delicious chicken and spaghetti casserole with creamy, melty Velveeta®.
Ingredients
•
4 cups chopped cooked chicken
•
2 (10 1/2 ounce) cans condensed cream of mushroom soup
•
2 1/2 cups chicken broth
•
1 medium green bell pepper, chopped
•
2 ribs celery, chopped
•
2 tablespoons dried parsley flakes
•
1/2 teaspoon salt
•
1/2 teaspoon ground black pepper
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1 (1 pound) package processed cheese food (such as Velveeta®), cubed
•
1 (12 ounce) package spaghetti
•
1 (6 ounce) can sliced black olives, drained
Directions
1
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
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
Preheat the oven to 325 degrees F (165 degrees C).
4
Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
5
Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.