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Cheesy Chicken Spaghetti

 Cheesy Chicken Spaghetti
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."
10 ServingsPrep: 35 min. Bake: 50 min.

Ingredients

  • 4 cups cubed cooked chicken
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2-1/2 cups chicken broth
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound process cheese (Velveeta), cubed
  • 1 package (12 ounces) spaghetti, cooked and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, optional

Directions

  • In a soup kettle or Dutch oven, combine the first nine ingredients.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes.
  • Stir in cheese until melted. Add the spaghetti and olives if
  • desired.
  • Transfer to two greased 11-in. x 7-in. baking dishes. Cover and
  • freeze one casserole for up to 3 months. Cover and bake the second
  • casserole at 325° for 40 minutes. Uncover and bake 10 minutes
  • longer.
  • To use the frozen casserole: Thaw in the refrigerator for 24 hours.

2 of 2

Cheesy Chicken Spaghetti (continued)

Directions (continued)

  • Bake as directed. Yield: 2 casseroles (5 servings each).
Nutritional Facts: 1 serving (1 each) equals 421 calories, 17 g fat (9 g saturated fat), 80 mg cholesterol, 1,163 mg sodium, 34 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.