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


  • Heat oven to 350ºF.
  • Cook spaghetti according to package directions, omitting salt.
  • 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.
  • 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.
  • Bake 30 to 35 min. or until heated through. Sprinkle with a little chopped cilantro.


(Adapted from this Kraft recipe.)