Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving
Ingredients: 2 lbs chicken; 1 lb Spaghetti; 2 tablespoon unsalted butter; 1 cup onion; 1 cup celery; 1 can ro-tel; 1 .75 oz cream of mushroom soup; 1 .75 oz cream of chicken soup; 16 oz Velveeta; 8 oz cream cheese; 2 teaspoon kosher salt; 1 teaspoon black pepper; 1 cup cheddar cheese

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
10
Calories
567 kcal
Course
Main Course
Cuisine
American

Chicken Spaghetti

Kaitlin Leblanc

Report

Chicken Spaghetti is an ideal weeknight meal. It can be made in advance (up to baking) and it's always such a big hit with the kids and adults, alike! We often split the recipe into two 8"x8" pans and bake one and then freeze the other for another time!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2 lbs chicken boneless, skinless
1 lb Spaghetti dried
2 tablespoon unsalted butter or olive oil
1 cup onion chopped
1 cup celery chopped
1 can ro-tel don't drain
1 .75 oz cream of mushroom soup canned
1 .75 oz cream of chicken soup canned
16 oz Velveeta cubed
8 oz cream cheese cubed
2 teaspoon kosher salt
1 teaspoon black pepper freshly ground
1 cup cheddar cheese shredded

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Bring a large pot of water to a boil (about 8 cups of water). Add the chicken breasts, cover the pot, and lower the heat to medium-low. Cook for 25 minutes.
Carefully remove the chicken from the water and let it cool on a rack or cutting board. When cool enough to handle, cut the chicken into bite-sized pieces. Set aside. Leave the water in the pot.
Preheat oven to 375°F.
Bring the chicken broth to a boil again and add the spaghetti. Cook until al dente, usually about 9 minutes. Drain and set aside. Remove about 1 cup of the chicken/pasta water and keep for making the sauce.
Pour out the liquid and place the pot over medium-high heat. Melt the butter and then add the onions and celery and cook, stirring often, until soft, about 4 to 5 minutes.
To the pot, add the Ro-tel, both soups, Velveeta, cream cheese, salt, and pepper. Stir frequently until the cheese has melted and everything is combined. Add about ¾ of the reserved pasta water. Stir to incorporate. Stir in the cooked chicken and spaghetti. Stir until fully mixed.
Transfer to lasagna, or baking, dish. Top with the grated cheese and then bake for 25 minutes, until the cheese has completely melted and the casserole is bubbly. Remove from oven and let rest for 5 to 10 minutes.

Notes

See our "How To Prepare Chicken Spaghetti Recipe" near the top of the blog post. If you like the video, please subscribe to our YouTube Channel.
subscribe to our YouTube Channel.
You can use chicken from a rotisserie chicken for this dish. 1 chicken is usually enough, but you can certainly go with 2.
You can use chicken from a rotisserie chicken for this dish. 1 chicken is usually enough, but you can certainly go with 2.
Substitute any kind of cream soup, if desired.
We often split this recipe into 2 batches. Each batch goes into an 8"x8" pan. We bake one a freeze the other. When we're ready to bake the frozen batch, we let it thaw completely, and then bake for 25 to 30 minutes.

Nutrition Information

Show Details

Calories 567kcal (28%) Carbohydrates 48g (16%) Protein 30g (60%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 99mg (33%) Sodium 1804mg (75%) Potassium 566mg (16%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1145IU (23%) Vitamin C 6mg (7%) Calcium 406mg (41%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 567 kcal

% Daily Value*

Calories	567kcal	28%
Carbohydrates	48g	16%
Protein	30g	60%
Fat	18g	28%
Saturated Fat	7g	35%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	99mg	33%
Sodium	1804mg	75%
Potassium	566mg	12%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	1145IU	23%
Vitamin C	6mg	7%
Calcium	406mg	41%
Iron	2mg	11%