Cheesy Chicken Spaghetti - Kraft Recipes Top
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Cheesy Chicken Spaghetti

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Make It

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  • Boil chicken until cooked. Set to side to cool. Once cooled, pull apart in bite size pieces. Save water (broth) and boil noodles in this water.
  • On low heat in smaller pot combine Velveeta cheese (cut in squares), milk, drained Ro*Tel tomatoes, cream of mushroom soup, and mushrooms. Allow cheese to completely melt then add pulled apart bite size chicken pieces.
  • Once cheese and chicken mixture is warm, turn burner off, drain noodles, and dump cheese and chicken mixture on top of drained noodles. Serve and enjoy.

Special Equipment Needed


To cool cooked chicken faster, run cold water over it, then pull apart. Use extra milk for your preference to make less cheesy or to make less thick. Melt cheese mixture slowly!

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