Cheesy Chicken Spaghetti Recipe

5 5 4
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Cheesy Chicken Spaghetti Recipe

Read Reviews
5 5 4
Publisher Photo
"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."
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 American cheese, 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 o 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. Bake as directed. Yield: 2 casseroles (5 servings each).
Originally published as Chicken Spaghetti in Quick Cooking November/December 1999, p53

Nutritional Facts

1 each: 421 calories, 17g fat (9g saturated fat), 80mg cholesterol, 1163mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 31g protein.

  • 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 American cheese, cubed
  • 1 package (12 ounces) spaghetti, cooked and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, optional
  1. 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 o 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. Bake as directed. Yield: 2 casseroles (5 servings each).
Originally published as Chicken Spaghetti in Quick Cooking November/December 1999, p53

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Reviews forCheesy Chicken Spaghetti

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Alice User ID: 8927373 259672
Reviewed Jan. 14, 2017

"Excellent!"

MY REVIEW
singlelady User ID: 5821304 73813
Reviewed Jul. 25, 2011

"I made this chhicken Spaghetti recipe for sons wedding and it was a big hit with the crowd. I have made it for others since then."

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Eileen156 User ID: 456315 36809
Reviewed Apr. 26, 2010

"I've been making this since the recipe was first published. It's one of my familys favorites."

MY REVIEW
nvthiele User ID: 30753 25963
Reviewed Dec. 31, 2009

"gave it only 4 stars as is because I don't care for velvetta cheese but we used American cheese and it turned out fabulous."

MY REVIEW
nananene User ID: 1539843 62595
Reviewed Jul. 15, 2008

"this was a really good and filling casserole. Quite easy also!"

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