Cheesy Chicken Spaghetti

This recipe came from a co-worker who brought the dish to a workplace potluck. It was such a hit that several folks wanted the recipe;since then it has made several reappearances through the years. If you need an easy crowd-pleaser at work or at home, this is a good “regular” to have on hand. I am going to share how I made it, but there are definitely a few variations that can be made to suit your particular tastes. This easily feeds 10-12 people.

Ingredients

Directions

In a crock pot, cook chicken breasts until cooked thoroughly. Break up chicken with a large fork (will shred pretty easily). Add salt, pepper, chicken broth, tomatoes and Velveeta. Cook on high until cheese is melted (20-30 minutes). In a large pot, cook spaghetti noodles until they are just done (Careful to no overcook them! Slightly under-cooked will be much better than slightly over-cooked). Pour cheese mixture into a large pan (I use a roasting pan, but you could also you use 2 casserole pans or 2 8×10 pans). Add as much spaghetti to the cheese mixture as you want. (I find that 3/4 of a 2 pound box works well) Cover and bake at 350 until cheese is bubbly! (25-30 minutes) Notes This is one of those dishes that’s even better the next day. Variations: Use all diced tomatoes or all Rotel. Use more or less chicken. Use more or less broth (I have had it cut into squares, made with less broth). Use more or less Velveeta,

Reviews

☆☆☆☆☆

A great crowd pleaser! This makes a good size batch, is inexpensive and delicious. Use original rotel for a little kick, hot Rotel for a lot of kick or plain diced tomatoes for no kick.

goodgravyboat

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)