Cheesy Chicken Spaghetti Ingredients

• Spaghetti
• Condensed cream of mushroom soup
• Condensed cream of chicken soup
• Velveeta
• 2% milk
• Garlic powder
• Pepper
• Cooked chicken
• Canned diced tomatoes
• Canned chopped green chiles
• Shredded Parmesan cheese
• Fresh parsley, optional
  

  Directions

  Step 1: Cook the pasta

  Cook the spaghetti according to package directions—and don’t forget to salt the water.

  Step 2: Make the sauce

  In a Dutch oven or large saucepan, cook the condensed soups, Velveeta, milk and seasonings over medium heat, stirring until smooth.

  Add the chicken, tomatoes and chiles to the cheese sauce. Cook until heated through.

  Step 4: Finish the pasta

  Toss the pasta with the cheese and chicken sauce, evenly coating the spaghetti noodles.

  Sprinkle each serving with Parmesan cheese, and if desired, fresh parsley.

  How to Store Cheesy Chicken Spaghetti

  Keep leftover cheesy chicken spaghetti in an airtight container in the fridge for three to four days.

  Ingredients

  • 1 pound uncooked spaghetti
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 8 ounces Velveeta, cubed
  • 1/2 cup 2% milk
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (4 ounces) chopped green chiles
  • 1/4 cup shredded Parmesan cheese
  •  Minced fresh parsley, optional

  Directions

  1. • Cook spaghetti according to package directions.

  • In a Dutch oven or large saucepan, cook soups, Velveeta, milk and seasonings over medium heat, stirring until smooth. Add chicken, tomatoes and chiles; cook until heated through. Toss with pasta; sprinkle with Parmesan cheese and, if desired, parsley.

  Nutrition Facts

  1 cup: 526 calories, 20g fat (8g saturated fat), 86mg cholesterol, 1436mg sodium, 54g carbohydrate (6g sugars, 5g fiber), 30g protein.