A delightful twist on the classic cheesy chicken spaghetti, this recipe offers a creamy and flavorful pasta bake that's easy to prepare and perfect for family dinners.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect bake.
In a saucepan, melt the butter over medium heat and sauté the diced green pepper, chopped celery, and onion until softened.
Stir occasionally to prevent the vegetables from sticking to the pan.
Add the diced pimiento and sliced mushrooms to the saucepan and cook for an additional 5 minutes.
This step enhances the flavor by combining all the vegetables.
Cook the spaghetti in boiling chicken broth until al dente, then drain.
Cooking pasta in broth adds extra flavor to the dish.
In a separate pan, melt the Velveeta cheese and mix with the sautéed vegetables.
Stir continuously to avoid burning the cheese.
Combine the cooked spaghetti with the cheese and vegetable mixture, then transfer to a greased baking dish.
Mix thoroughly to ensure even distribution of the sauce.
Top with shredded cheddar cheese and bake in the preheated oven for 30 minutes.
Bake until the cheese is bubbly and golden.
Serve warm and enjoy your creamy chicken pasta bake.
Garnish with fresh parsley for a touch of color and freshness.
