Velveeta Spicy Chicken Spaghetti Recipes

Steps:

• Cook pasta as directed on package; drain. Return to same pan. Spray skillet with no stick spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes with green chilies, mushrooms and milk; stir on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13x9-inch baking dish. Bake at 350°F for 35 to 40 minutes or until hot.

Steps:

• In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter. When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste. Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside. Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold. Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN. Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!

Steps:

• Heat oven to 350ºF.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
• Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

Steps:

• Line a 9-by-13-inch baking dish with 2 pieces of foil.
• Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
• Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
• Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
• If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
• Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
• If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
• To cook from frozen: Preheat the oven to 325 degrees F.
• Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
• Serve with salad and French bread.

Steps:

• PREHEAT oven to 350°F.
• COOK spaghetti according to package directions, omitting salt. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
• DRAIN spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13×9-inch pan sprayed with cooking spray.
• BAKE 30 to 35 minutes or until heated through. Sprinkle with a little chopped cilantro.

Steps:

• In a large skillet or cooking pot, saute bell pepper and onion in oleo (or olive oil if you prefer).
• Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. (I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.).
• Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done.
• Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
• In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.
• Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do).
• Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes.
• You can add canned or fresh mushrooms if you like.
• Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).(I slice them to make them go further).
• Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth.
• A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Also, children seem to especially like this dish.

Steps:

• Preheat oven to 350 degreees.
• Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
• Melt butter in large deep pan, and saute onions and celery.
• Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
• Transfer to a casserole dish and bake in preheated oven for 45 minutes.

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir onions and peppers in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until crisp-tender. Stir in tomatoes, broth and tomato paste. Bring to boil; simmer on low heat 10 min., stirring occasionally. Add VELVEETA; cook 1 min. or until VELEETA is completely melted and sauce is well blended, stirring frequently.
• Drain spaghetti. Add to sauce in skillet along with the chicken; cook 2 to 3 min. or until heated through, stirring occasionally.

Steps:

• 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.