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Creamy Chicken Spaghetti

 Creamy Chicken Spaghetti
This recipe is a great way to use up leftover cooked chicken. It is so easy to whip up on a busy weeknight.—Pam Holloway, Marion, Louisiana
6 ServingsPrep: 20 min. Bake: 30 min.


  • 1 cup chopped celery
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 8 ounces process cheese (Velveeta), cubed
  • Creole seasoning to taste
  • 3 cups cubed cooked chicken
  • 6 cups cooked spaghetti


  • In a large skillet, saute the celery, green pepper and onion in
  • butter until tender. Stir in the soup, tomatoes and cheese. Cook
  • over low heat until the cheese is melted. Add Creole seasoning. Stir
  • in the chicken and spaghetti.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
  • 350° for 30 minutes or until heated through. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 601 calories, 26 g fat (13 g saturated fat), 109 mg cholesterol, 1,196 mg sodium, 55 g carbohydrate, 5 g fiber, 36 g protein.

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Creamy Chicken Spaghetti (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.