Creamy Baked Chicken Spaghetti Casserole

Transfer the cooked chicken to a tray or baking pan. Remove any bones, shred the meat, and measure out 2 cups of shredded chicken.

Add the shredded chicken to the sauteed vegetables. Cook over medium heat for a few minutes, stirring so the flavors combine.

Stir in the cream of mushroom soup until the chicken and vegetables are evenly coated.

Add the Velveeta cheese, if using, and stir until melted into a creamy sauce. Season with salt and cayenne pepper.

Cook the spaghetti according to the package directions until just tender. Drain well.

Let the spaghetti cool slightly, then transfer it to a deep baking dish. Add the chicken mixture and toss until the pasta is evenly coated.

Sprinkle the shredded cheddar cheese evenly over the top. Bake at 350°F for 30 to 45 minutes, until hot, bubbly, and melted on top.

Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving so the sauce can settle.