Chicken Spaghetti

Chicken Spaghetti Recipe

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Katie Clark


This is an awesome twist on spaghetti & chicken. It's a little spicy, but that can be changed by using the mild Ro*Tel, or stewed tomatoes. Broccoli works as well, instead of peas.

★★★★★ 1 vote


12 oz
vermicelli, uncooked
boneless chicken breasts
2 can(s)
ro*tel tomatoes with green chiles
1 pkg
frozen peas, thawed & drained
1 large
jar of cheez whiz
1 large
green pepper, diced
1 large
onion, diced
1/2 stick
chicken bouillon cubes (optional)


1Preheat oven to 350*
2Cook chicken in salted water, with optional bouillon cubes; set aside to cool and cube when cool enough to handle.
3Cook vermicelli in reserved water according to package directions. Drain and return to pot.
4Add Cheez WHiz to hot vermicelli.
5Saute green pepper and onion in butter. Add to spaghetti mixture, along with Ro*Tel, peas and chicken.
6Mix well and pour into greased baking dish. Bake at 350* for 45 minutes.

About Chicken Spaghetti

Course/Dish: Chicken
Other Tag: For Kids
Hashtag: #spaghetti