"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zesty Velveeta Chicken Spaghetti Recipe

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This recipe for Zesty Velveeta Chicken Spaghetti, by , is from Zeta Tau Alpha's 1st Annual Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ashley Austin


1/2 diced bell pepper
1/2 cup olive oil
1 medium diced onion
2 tablespoons garlic
2 cans of chicken broth
1 can of cream of chicken soup
3 cups of diced cooked chicken (I usually add more)
1 can Rotel tomatoes
1 package of thin spaghetti noodles
1/2 pound velveeta cheese
Salt and Pepper to taste
1 can of olives (optional)

In large skillet or cooking pot, saute bell pepper, onion, and garlic in olive oil. Add 1 can of chicken broth and chicken. When simmered, add rest of chicken, all soups, and Rotel tomatoes. Stir well, simmer for 15 minutes. Cook the spaghetti in water/chicken broth until "al dente". Drain, rinse, and set aside. In a large baking dish, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Stir well to mix ingredients. Bake at 375 degrees for 30 minutes. When at 5 minutes, add more cheese. After taking the dish out of oven, sprinkle olives on top. Enjoy!




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