Velveeta® Chicken Spaghetti Casserole

Name: Velveeta® Chicken Spaghetti Casserole
Total time: 95
Yield: 12
Ingredients: 4 cups chopped cooked chicken; 2 (10.5 ounce) cans condensed cream of mushroom soup; 2 ½ cups chicken broth; 1 medium green bell pepper, chopped; 2 ribs celery, chopped; 2 tablespoons dried parsley flakes; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 (1 pound) package processed cheese food (such as Velveeta®), cubed; 1 (12 ounce) package spaghetti; 1 (6 ounce) can sliced black olives, drained

Recipe by Richard from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

12 servings

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4 cups chopped cooked chicken
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2 (10.5 ounce) cans condensed cream of mushroom soup
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2 ½ cups chicken broth
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1 medium green bell pepper, chopped
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2 ribs celery, chopped
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2 tablespoons dried parsley flakes

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½ teaspoon salt
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½ teaspoon ground black pepper
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1 (1 pound) package processed cheese food (such as Velveeta®), cubed
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1 (12 ounce) package spaghetti
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1 (6 ounce) can sliced black olives, drained

Instructions

Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Preheat the oven to 325 degrees F (165 degrees C).
Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.