Hearty Chicken Spaghetti Recipe

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Hearty Chicken Spaghetti

Terry Sherman


My family loves when I make this!! Hope yours does too.

pinch tips: Flour, Eggs & Breading Techniques




10 Min


30 Min


2 1/2- 3 c
chicken breast
1-16oz box
spaghetti noodles
3/4 c
velvetta cheese
1 can(s)
rotel tomatoes
1 1/2 c
fresh sliced mushrooms
1/2 c
diced bell pepper
1/2 c
diced onion
3/4 c
chopped black olives
1 can(s)
cream of mushroom soup
1 can(s)
whole milk
3/4 c
mexican blend shredded cheese
2 Tbsp
butter or margarine

Directions Step-By-Step

Heat oven to 350. Boil chicken breast for 20 minutes. Drain and cool. Cook spaghetti noodles al dente. Rinse and drain. Place in 9x13 baking dish. Cube chicken and velvetta. Place in dish with noodles. Sauté mushrooms, onion and bell pepper in butter. Mix with noodles. Stir in rotel tomatoes, cream of mushroom soup, milk and black olives. Bake covered for 20 minutes. Remove and stir. Sprinkle shredded cheese evenly on top. Bake 10 more minutes uncovered. Serve with garlic bread and/or side salad.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Mexican