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Creamy Chicken Spaghetti

Indulge in the creamy delight of homemade Creamy Chicken Spaghetti. This comforting recipe combines tender rotisserie chicken, colorful bell peppers, and a blend of creamy soups, all baked to perfection with gooey cheese. Perfect for a cozy family dinner or special gatherings. Try it now!

Ingredients

Scale
  • 1Rotisserie chicken, shredded1pound Spaghetti, cooked al dente & reserve a ladle of pasta water1medium Red bell pepper, chopped1medium Green bell pepper, chopped1medium Onion, chopped6 ozVelveeta, cubed110.5 oz can of Cream of Chicken soup110.5 oz can of Cream of Mushroom soup110 oz can of Rotel1.5 cupsCheddar cheese, hand shredded (divided)1.5 cupsMonterey jack cheese, hand shredded (divided)2 tbspGarlic powderSalt and pepper to tasteFresh parsley, chopped (optional)
  • 1pound Spaghetti, cooked al dente & reserve a ladle of pasta water
  • 1medium Red bell pepper, chopped1medium Green bell pepper, chopped1medium Onion, chopped6 ozVelveeta, cubed110.5 oz can of Cream of Chicken soup110.5 oz can of Cream of Mushroom soup110 oz can of Rotel1.5 cupsCheddar cheese, hand shredded (divided)1.5 cupsMonterey jack cheese, hand shredded (divided)2 tbspGarlic powderSalt and pepper to tasteFresh parsley, chopped (optional)
  • 1medium Green bell pepper, chopped1medium Onion, chopped6 ozVelveeta, cubed110.5 oz can of Cream of Chicken soup110.5 oz can of Cream of Mushroom soup110 oz can of Rotel1.5 cupsCheddar cheese, hand shredded (divided)1.5 cupsMonterey jack cheese, hand shredded (divided)2 tbspGarlic powderSalt and pepper to tasteFresh parsley, chopped (optional)
  • 1medium Onion, chopped
  • 6 ozVelveeta, cubed110.5 oz can of Cream of Chicken soup110.5 oz can of Cream of Mushroom soup110 oz can of Rotel1.5 cupsCheddar cheese, hand shredded (divided)1.5 cupsMonterey jack cheese, hand shredded (divided)2 tbspGarlic powderSalt and pepper to tasteFresh parsley, chopped (optional)
  • 110.5 oz can of Cream of Chicken soup110.5 oz can of Cream of Mushroom soup110 oz can of Rotel1.5 cupsCheddar cheese, hand shredded (divided)1.5 cupsMonterey jack cheese, hand shredded (divided)2 tbspGarlic powderSalt and pepper to tasteFresh parsley, chopped (optional)
  • 110.5 oz can of Cream of Mushroom soup
  • 110 oz can of Rotel1.5 cupsCheddar cheese, hand shredded (divided)1.5 cupsMonterey jack cheese, hand shredded (divided)2 tbspGarlic powderSalt and pepper to tasteFresh parsley, chopped (optional)
  • 1.5 cupsCheddar cheese, hand shredded (divided)1.5 cupsMonterey jack cheese, hand shredded (divided)2 tbspGarlic powderSalt and pepper to tasteFresh parsley, chopped (optional)
  • 1.5 cupsMonterey jack cheese, hand shredded (divided)
  • 2 tbspGarlic powderSalt and pepper to tasteFresh parsley, chopped (optional)
  • Salt and pepper to tasteFresh parsley, chopped (optional)
  • Fresh parsley, chopped (optional)

Instructions

  1. Sauté bell peppers and onion until soft.Add Velveeta and both cans of soup, stir until melted.Mix in shredded chicken, half the cheeses, and Rotel. Season.Stir in spaghetti and pasta water.Transfer to a baking dish, top with remaining cheeses, bake.
  2. Add Velveeta and both cans of soup, stir until melted.Mix in shredded chicken, half the cheeses, and Rotel. Season.Stir in spaghetti and pasta water.Transfer to a baking dish, top with remaining cheeses, bake.
  3. Mix in shredded chicken, half the cheeses, and Rotel. Season.Stir in spaghetti and pasta water.Transfer to a baking dish, top with remaining cheeses, bake.
  4. Stir in spaghetti and pasta water.Transfer to a baking dish, top with remaining cheeses, bake.
  5. Transfer to a baking dish, top with remaining cheeses, bake.

Notes

Customize by adding your favorite veggies or spices.
Can be made ahead and reheated.

  • Author: Chef Stella

Nutrition

  • Calories: 620 kcal