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


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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)

How to Make Chicken Spaghetti


  • 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.

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About Chicken Spaghetti

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

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