Chicken Spaghetti With Velveeta Cheese


  • 1 1/4 lb. boneless skinless chicken breasts, cut into strips
  • 2 cups water
  • 8 oz. spaghetti, uncooked, broken into 3-inch pieces
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  • 1 (1 lb.) bag frozen broccoli, cauliflower, and carrot blend
  • 1 (10 oz.)can Ro-Tel Diced Tomatoes and Green Chilies, undrained
  • 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up


Spray large skillet with cooking spray. Add chicken, cook and stir on medium-high heat 4 min. or until no longer pink. Stir in water. Bring to boil. Add spaghetti; cook 8 minutes or until tender. Add remaining ingredients; stir until well blended. Cook until Velveeta is completely melted, stirring frequently.

You can substitute 2 (6 oz.) pkgs. Oscar Mayer Grilled or Italian Style Chicken Breast Strips for the cooked fresh chicken.

For milder flavor, prepare as directed using 1 (14 1/2 oz.) can of plain diced tomatoes.

Servings: 6
Time:10 Minutes Preparation Time
15 Minutes Cooking Time

Source: Velveeta

By Jodi from Aurora, CO

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March 8, 2011 Flag
0 found this helpful

Whenever you make chicken spaghetti, and the last thing you add to the dish is the Velveeta cheese, just cut the cheese in cubes and stir in chicken spaghetti, and turn the pot off. It will be hot enough that the cheese will melt, and all you have to do is stir. This way it will not scorch.


By Gail

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March 8, 2011 Flag
0 found this helpful


  • 2-3 chicken breasts
  • 1 lb. spaghetti
  • 1 bell pepper
  • 1 small onion
  • 8 oz. Velveeta cheese spread
  • 1 can Rotel tomatoes and peppers
  • 1 can cream of chicken soup
  • 1 stick margarine


Boil chicken. Remove from broth. Tear apart chicken when cool. Boil spaghetti as package directions and drain. Saute chopped onion and bell pepper with margarine. Mix Rotel and soup. Add spaghetti and chicken, along with onion mixture. Add cheese and heat on low till cheese is melted, stirring occasionally.

By Terri from NV

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