Chicken Spaghetti

Peggi Anne Tebben


I make this when I need a dish for a funeral or when someone has come out of the hospital. The reason being that it makes alot, so it will serve alot of people or can be reheated when a person returns from a hospital stay & can't get around & cook alot. You can also freeze part of the sauce for another time before adding the spaghetti.


★★★★★ 10 votes

30 Min
30 Min


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  • 5
    larger pieces chicken (can also use wild turkey )
  • 4
    chicken bullion cubes
  • ·
    lots of spaghetti
  • 1
    med. onion, chopped
  • 1
    bell pepper, chopped
  • 2 c
    chopped celery
  • 1 box
    of fresh mushrooms, sliced or 1 can, drained
  • 1 qt
    stewed tomatoes, drained
  • 1 jar(s)
    pimentos, drained
  • 2 can(s)
    cream of mushroom soup
  • 2 c
    of reserved chicken broth
  • 8 oz
    cream cheese
  • 1/2 lb
    velveeta cheese, chunked
  • ·
    shredded cheddar cheese

How to Make Chicken Spaghetti


  1. Boil chicken in a lot of water with the bullion cubes added, until tender. Remove from broth & debone. Set aside 2 C. of the broth & cook spaghetti in remaining broth until aldente'. Don't overcook.
  2. In large skillet, saute' in butter, the onion, bell pepper, celery & mushrooms just until tender.
  3. Add in the soups, cream cheese, Velveeta, broth & pimentos. Cook on low until smooth & creamy.
  4. Turn off heat & add the drained, stewed tomatoes. Mix with the chicken & drained spaghetti in large oven pan. Salt & pepper, to taste. Sprinkle with shredded cheddar cheese & cook, uncovered, in oven about 30 minutes until cheese is melted.
  5. ***May stick under broiler a few minutes at the end to brown the cheese slightly if wanted.

Printable Recipe Card

About Chicken Spaghetti

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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