Super Easy Chicken Spaghetti Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

Steps:

• Preheat oven to 275.
• Cook noodles, boil chicken, and cut it up.
• Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl.
• Add hot noodles (drained).
• Stir thoroughly.
• Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly.
• This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!

Steps:

• 1. Mix chicken, mushroom soup, pimento, cooked spaghetti with the onion, celery, broth and 1/2 cup of grated cheese.
• 2. Pour in a greased 9x13 inch baking dish and top with remaining grated cheese.
• 3. Cover and bake for 30 to 45 minutes in 350 oven. Enjoy!

Steps:

• Mix chicken, onion, tomatoes, soup& cheese in large oven proof bowl.
• Microwave on high until cheese is melted, stirring every 30 seconds.
• Mix with cooked spaghetti.
• Spray two (2) 9X13 pans with Pam.
• Pour spaghetti mixture into pans.
• Bake at 375 degrees for 45-60 minutes.
• This freezes well and may be frozen before baking.

Steps:

• 1. Pour water into a larger pot, add salt and bring to a rapid boil.
• 2. While water is heating cut the chicken breasts into small 1" cubes and season with salt and pepper.
• 3. Coat the bottom of a small frying pan with the oil and add chicken cubes making sure the chicken is evenly coated with the oil. Cook until golden brown and done on inside. (About 7 minutes on medium high heat.) You can also boil your chicken breasts whole if you prefer.
• 4. If using left over chicken there is no need to reheat it. Simply cut it into cubes or shred it with a fork.
• 5. Set chicken aside.
• 6. Place spaghetti in the rapidly boiling water and cook until pasta is tender. (About 10 minutes.)
• 7. Cut Velveeta into small cubes. This will allow it to melt faster
• 8. Strain pasta and place back into the pot.
• 9. Add cooked chicken, Velveeta, Rotel (undrained), cream of chicken soup and milk.
• 10. Place pot on medium heat and stir until the Velveeta is completely melted! (If mixture is too thick for you liking you can add more milk to thin it out.)
• 11. Serve immediately and enjoy :)!