Chicken Rotel Spaghetti 4 boneless, skinless chicken breasts 1 pound thin spaghetti 1 can Rotel (original) 1 pound Velveeta cheese (original) 1 can cream of chicken 1 can cream of mushroom 1 stick of butter Salt and pepper to taste Boil chicken thoroughly and tear into small pieces. Cook spaghetti as directed. Drain water from spaghetti and add all ingredients. Mix well. Bake in casserole dish on 400 degrees uncovered for 20 minutes.

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Chicken Spaghetti ~ Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread. You'll be a hit with everyone.

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Taco Spaghetti - THE BEST! We ate this three days in a row! Ready in 30 minutes!! Taco meat, velveeta, diced tomatoes with green chilies, spaghetti, cream of chicken soup and cheddar cheese. CRAZY good! Everyone cleaned their plates - even our picky eaters! Our favorite Mexican casserole!

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My Baked Chicken Spaghetti Casserole recipe is a super easy pasta dish to make with chicken, velvetta cheese and cream of chicken. This baked dish can be made in about 30 minutes...Please visit my site for the complete recipe |

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Crock Pot Cheesy Chicken Spaghetti-16 oz. spaghetti, cooked 1 lb. Velveeta Light (2%)Cheese 2 cups cooked, chopped chicken 1 can 98% FF cream of mushroom soup 1 can 98% FF cream of chicken soup 1 can of petite diced tomatoes 1 4oz. can of mild green chilies 4 oz can mushroom stems & pieces, drained ½ cup water 1 small onion, diced salt & pepper to taste

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Crockpot Chicken Spaghetti with Velveeta is a one pot meal that cooks in the crockpot in 2-3 hours.

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