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Cheddar Chicken Spaghetti

 Cheddar Chicken Spaghetti
I actually created this chicken spaghetti recipe out of desperation. My son Charlie was a picky eater when he was young, so I put together some of the things he likes. To this day, he says it's his favorite dish! —Ann Robinson, Dauphin Island, Alabama
6-8 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1 package (7 ounces) spaghetti, broken
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 tablespoon diced pimientos, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a large
  • bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if
  • desired, salt and pepper. Drain spaghetti; add to the chicken
  • mixture and toss to coat.
  • Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the
  • remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or
  • until heated through. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 311 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 579 mg sodium, 23 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.