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@idhttps://12tomatoes.com/#website
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
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nameCream Cheese Chicken Spaghetti
descriptionCreamy, cheesy, unapologetic comfort food.
urlhttps://12tomatoes.com/cream-cheese-chicken-spaghetti
inLanguageen-US
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Ingredients
  • 1 lb dry spaghetti
  • 3 cups cooked shredded chicken
  • 2 (10 oz) cans cream of chicken soup
  • 1 can Rotel tomatoes
  • 1 lb Velveeta cheese
  • 4 oz cream cheese
  • 1 teaspoon garlic powder
  • 1 cup Cheddar cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
  2. In a large pot of boiling salted water, cook the pasta according to package directions. Drain and set aside.
  3. In a large pot over low heat, combine the Rotel, cream of chicken soups, Velveeta, and cream cheese. Cook, stirring constantly, until cheese has melted.
  4. Add chicken, spaghetti, and garlic powder and stir to combine. Season to taste with salt and pepper.
  5. Pour mixture into prepared baking dish and top with cheddar cheese. Bake until bubbly, 20-25 minutes. Enjoy!
Creamy, cheesy, unapologetic comfort food.
Course: Dinner

Recipe adapted from Southern Bite.

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Cream Cheese Chicken Spaghetti

Creamy, cheesy, unapologetic comfort food.

Cream Cheese Chicken Spaghetti

4.5 from 164 votes
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 lb dry spaghetti
  • 3 cups cooked shredded chicken
  • 2 (10 oz) cans cream of chicken soup
  • 1 can Rotel tomatoes
  • 1 lb Velveeta cheese
  • 4 oz cream cheese
  • 1 teaspoon garlic powder
  • 1 cup Cheddar cheese, grated
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
  2. In a large pot of boiling salted water, cook the pasta according to package directions. Drain and set aside.
  3. In a large pot over low heat, combine the Rotel, cream of chicken soups, Velveeta, and cream cheese. Cook, stirring constantly, until cheese has melted.
  4. Add chicken, spaghetti, and garlic powder and stir to combine. Season to taste with salt and pepper.
  5. Pour mixture into prepared baking dish and top with cheddar cheese. Bake until bubbly, 20-25 minutes. Enjoy!