Hey y’all, it’s Kat. This week, we’re having some nasty wet weather here in Texas and it’s keeping me inside and not outside grilling. So today, I thought I would share one of my absolute favorite recipes that my mom made growing up. We’re going to be making some chicken spaghetti.

Why You’ll Love This

This recipe is easy, it is delicious, and it is one of my favorites from my childhood. For another comforting option, consider making a quick weeknight creamy beef pasta dinner.

Ingredients

about two and a half pounds of chicken breast
like two ports of water or so
about a cup of diced bell pepper
a diced white onion
one celery stock that’s been diced
like two tablespoons of butter
two cans of rotail
- hatch chili rotail
- regular rotail
golden mushroom soup
a little salt
about 12 ounces of spaghetti noodles
a bag of velveter shreds
one of these velveter cheese sauce packets

Instructions

Start by grabbing yourself a large pot.
Add about two and a half pounds of chicken breast into the pot.
Add like two ports of water or so in here with the chicken.
Let my chicken boil for about 30 to 40 minutes until it is all the way cooked.
Let that come to a boil now.
Turned off the heat.
Use my tongs and remove the chicken out of the water.
Do not drain this chicken water.
Once my chicken cools off a little bit, slice it up into some bite-sized pieces.
Into a large skillet, add about a cup of diced bell pepper.
Add a diced white onion.
Add one celery stock that’s been diced.
Throw in like two tablespoons of butter.
Crank up this heat to like a medium heat.
Saute up these veggies until they are nice and tender.
Add two cans of rotail.
Just plop that soup right on in there.
Add our diced chicken on in.
Mix this together and let it come to a simmer for just a couple of minutes.
Set this aside on a different burner.
Grab your pot that you boiled your chicken in.
Take our chicken broth and bring it up to a boil.
Add in a little salt to this broth as well.
Once my chicken broth is come to a boil, add in about 12 ounces of spaghetti noodles. For a lighter take on pasta, try making a classic homemade spaghetti marinara with fresh basil.
Break these spaghetti noodles into thirds.
Add in my noodles and let it start cooking.
Add my chicken and soup and tomato mixture into my pot with my noodles.
Stir all of this together. If you enjoy one-pan pasta dishes, you might also like a simple homemade hamburger helper recipe.
To this pot, add a bag of velveter shreds.
Dump in that whole bag.
Slap this in here too.
Mix that all together.
Get everything nice and cheesy.
Dump my spaghetti right into the 9×13 baking dish.
Bake this at 350 degrees for one hour.
Pop around in and I’ll see you all in an hour.

Cooking Tips

It’s always a good thing to use a meat thermometer and check the internal temperature.
You don’t want to replace this with anything else. You want to use the golden mushroom. That just brings the flavor to the next level in this chicken spaghetti. For another heartwarming meal, consider making a heartwarming crock pot beef tips and gravy recipe.
We are not going to be draining this broth. So you want about 8 cups of water in here.
We’re not going to drain that. We want to keep all that yummy flavor in there.

Serving Suggestions

For dinner, I would serve this alongside maybe some garlic bread, maybe a Caesar salad, to make it a nice complete meal. An easy homemade garlic bread is the perfect accompaniment.

Well, I hope that you guys enjoyed my chicken spaghetti recipe. It brings me back to my childhood and it is just so, so good.

Easy Homemade Chicken Spaghetti Recipe with Velveeta Cheese

This chicken spaghetti recipe is an easy, delicious, and nostalgic dish, perfect for a cozy meal, especially on a rainy day. It’s a cherished childhood favorite that combines tender chicken, spaghetti, a creamy Velveeta cheese sauce, and a savory Rotel and mushroom soup base.

2.5 pounds boneless, skinless chicken breast
8 cups water
1 cup diced bell pepper
1 diced white onion
1 stalk celery, diced
2 tablespoons butter
1 can (10 oz) Rotel Diced Tomatoes with Green Chilies (Hatch Chili variety)
1 can (10 oz) Rotel Diced Tomatoes with Green Chilies (Regular variety)
1 can (10.5 oz) golden mushroom soup
Salt, to taste
12 ounces spaghetti noodles
1 bag (16 oz) Velveeta Shreds
1 Velveeta cheese sauce packet (e.g., 4 oz)

In a large pot, add the chicken breast and 8 cups of water. Bring to a boil and cook for 30-40 minutes, or until the chicken is thoroughly cooked (internal temperature 165°F).
Turn off the heat. Using tongs, remove the cooked chicken from the water and set it aside to cool. DO NOT drain the chicken broth; leave it in the pot.
Once the chicken has cooled slightly, slice or shred it into bite-sized pieces.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced bell pepper, diced white onion, and diced celery. Sauté the vegetables until they are nice and tender, about 5-7 minutes.
To the sautéed vegetables, add both cans of Rotel diced tomatoes (Hatch chili and regular) and the can of golden mushroom soup. Stir in the diced chicken. Mix everything together and let it come to a simmer for just a couple of minutes. Set this mixture aside on a different burner.
Bring the reserved chicken broth in the large pot back to a boil. Add a little salt to the broth.
Once the chicken broth is boiling, break the 12 ounces of spaghetti noodles into thirds and add them to the pot. Cook until al dente, following package directions, usually 8-12 minutes. Do not drain the spaghetti.
Add the chicken, soup, and tomato mixture directly into the pot with the cooked spaghetti and broth. Stir all of this together.
To the pot, add the entire bag of Velveeta Shreds and the Velveeta cheese sauce packet. Mix everything well until all the cheese is melted and combined, creating a smooth and cheesy sauce.
Pour the entire chicken spaghetti mixture into a 9×13 inch baking dish.
Bake at 350°F (175°C) for one hour.
Remove from the oven and let it cool slightly before serving.

a:0:{}