VELVEETA Spicy Chicken Spaghetti

Chicken, spaghetti and bacon combine with a creamy and spicy cheese sauce in this irresistible casserole.
Course Casserole
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 10
Author Liz Mays


  • 3/4 lb. spaghetti uncooked
  • 1 can 12 oz premium chunk white chicken
  • 3/4 lb. 12 oz. VELVEETA, cut into 1/2-inch cubes
  • 1 can 10-3/4 oz. 98%-fat-free condensed cream of chicken soup
  • 1 can 10 oz. RO*TEL Diced Tomatoes & Habaneros, undrained (for a little less spice use RO*TEL Diced Tomatoes & Green Chilies)
  • 5 slices bacon cooked and crumbled
  • 1/3 cup milk if you like a slightly thinner sauce, add a little more milk
  • Optional: Cilantro for garnish


  1. Heat oven to 350ºF.
  2. Cook spaghetti according to package directions, omitting salt.
  3. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
  4. Drain spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13x9-inch pan sprayed with cooking spray.
  5. Bake 30 to 35 min. or until heated through. Sprinkle with a little chopped cilantro.

Recipe Notes

(Adapted from this Kraft recipe.)