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Creamy Chicken Spaghetti Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts

1 each: 601 calories, 26g fat (13g saturated fat), 109mg cholesterol, 1196mg sodium, 55g carbohydrate (10g sugars, 5g fiber), 36g protein.

Reviews for Creamy Chicken Spaghetti

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dnaleri User ID: 566296 67536
Reviewed Mar. 15, 2009

"I make something just like this, but mine did not have creole seasoning in it. It's good."

eagordon59 User ID: 3219103 52135
Reviewed Aug. 4, 2008

"I spent many years out on the streets and have NEVER ate any thing like this vuluntarly"

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