Cheesy Chicken Fiesta Pasta Or Ole Velveeta Recipes

VELVEETA® CHEESY PASTA CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine ingredients in 13x9-inch baking dish; cover.
• Bake 40 min. Let stand 5 min.; stir until sauce is well blended.

CHEESY CHICKEN SPAGHETTI

Steps:

• Start by cutting and cooking your chicken. Set aside.
• Start your spaghetti and cook.
• Chop up one pound of Velveeta and melt with cream of chicken soup. Add Rotel to the melted mixture and then add chicken.
• In a big bowl or pot, add cheese mixture to cooked noodles and mix well.
• Pour whole mixture into a 9 x 13 pan and top with shredded cheese.
• Bake at 400 degrees about 15 minutes.

ONE PAN CHEESY CHICKEN PASTA

Steps:

• In a large saucepan over medium heat add 2 TBS olive oil.
• Add the onion and saute for a few minutes until transparent, stirring occasionally.
• Add the red pepper and saute for a minute or two, stirring 1 or 2 times.
• Add the minced garlic and saute until lightly golden.
• Add the chicken pieces and brown. Turning to brown on each side but don't cook the chicken thoroughly (that will happen while cooking the penne).
• Add the chicken broth and then the penne noodles.
• Add all the spices and stir in.
• Bring to a boil and cook until penne is al dente (follow the instructions on the packaging). Stirring occasionally, put the lid on if necessary to not let it dry out.
• Once the penne is al dente, lower the temperature and then add the Greek yogurt and cream cheese. Stir until all is mixed in and it makes a creamy sauce.
• Finally add 1 cup of the Sargento Chef Blend shreeded 6 Cheese Italian, stir in and let melt.
• Serve warm sprinkling the remaining 1/4 cup of 6 Cheese Italian on top of your individual plates.

CHEESY CHICKEN ALFREDO PASTA BAKE

Steps:

• Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan.
• Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses.
• Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.

CHEESY CHICKEN 'N' SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add soup, cheese and seasonings. Cook and stir 5 minutes or until cheese is melted., Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 30 minutes or until golden brown.

CHEESY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
• Flip chicken, then add onions and garlic as the second side browns.
• Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
• Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
• After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
• Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
• Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
• Enjoy!

EASY CHEESY CHICKEN WITH PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl.
• In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted.
• Season with black pepper if desired.
• Pour over the cooked pasta.
• Stir in the chicken; mix well to combine.
• Ladle the mixture into bowl and top with Parmesan cheese if desired.

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET

Steps:

• Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
• Add soup and 2 cups of water.
• Bring to a boil.
• Stir in 2 cups of shells macaroni.
• Reduce heat to medium-low;cover with tight-fitting lid.
• Simmer 12 minutes or until macaroni shells are tender.
• Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
• Let stand 5 minutes before serving.
• Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 325 degrees fahrenheit.
• Spray a 9x13 inch baking dish with non-stick spray.
• Butterfly and flatten 4 chicken breasts to a uniform thickness.
• Drizzle vegetable oil over both sides of chicken.
• Sprinkle salt and pepper on both sides of chicken.
• Dredge chicken in flour and coat both sides then add chicken to casserole dish.
• Bake at 325 degrees fahrenheit for 30 minutes.
• Meanwhile, in a large bowl, whisk milk and cream of mushroom soup. Add cheese and whisk to combine all.
• Turn chicken and pour cheese mixture over chicken. Return to oven and bake another 15 to 20 minutes.
• Remove from oven and allow to cool 5 to 10 minutes before serving.

EASY CHICKEN SPAGHETTI WITH VELVEETA

Steps:

• Preheat oven to 375 degrees.
• Cook spaghetti according to package directions, add peas during the last few minutes of cooking. Drain and leave in colander.
• Spoon soup into the same pot that you used to to cook the spaghetti. Stir in the milk and the Velveeta cheese. When mixture is hot, add the cooked pasta back to the pan. Gently mix through. Stir in the chunk chicken.
• Pour mixture into greased 9 x 13 casserole dish and sprinkle with cheddar cheese.
• Bake uncovered for 20-25 minutes.

CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F. Cook milk, VELVEETA and salsa in small saucepan on medium heat until VELVEETA is melted, stirring frequently. Set aside.
• Mix rice, chicken, corn and onions in 8-inch square baking dish. Add VELVEETA mixture; stir gently.
• Bake 30 min. or until heated through (160°F).

CHEESY FIESTA PASTA BAKE

Steps:

• oven to 350°F.
• milk and VELVEETA in medium saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally. Stir in pasta, tomatoes, peppers and seasonings.
• into 1½-qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Mix butter and cracker crumbs; sprinkle over pasta mixture.
• 20 min. or until heated through.

CHEESY CHICKEN AND BOW TIE PASTA

Steps:

• In a Dutch oven bring 2 quarts water and 2 chicken bouillon cubes to a boil. Once boiling, cook pasta according to package directions.
• While water is boiling heat 1/4 cup chicken stock and 1 Tablespoon butter in deep sided skillet. Add in diced onion and celery and cook until soft. Add in minced garlic and cook another 2 minutes. Liquid will be evaporated at this point. Next add in chicken, Velveeta, Cream of Chicken soup, heavy cream and remaining 2/3 chicken stock. Cook until cheese has melted, stirring occasionally. Salt and pepper to taste.
• When pasta is done cooking, drain and add back to the pot. Pour cheese and chicken sauce over pasta and stir to combine.
• Garnish with fresh parsley. Serve immediately.