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Cheesy Chicken Spaghetti

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

  • 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.
  • 2. Transfer to two greased 11x7-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.
  • 3. To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

Nutrition Facts

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

Reviews

Average Rating: 4.8
  • tinmarcoo
    Jan 24, 2019
    This has been a family favorite since it came out. I have been making it for years. Everyone raves about it. It is a race to see who gets the last bite!!!
  • Alice
    Jan 14, 2017

    Excellent!

  • singlelady
    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.

  • Eileen156
    Apr 26, 2010

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

  • nvthiele
    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.

  • nananene
    Dec 31, 1969

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

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