Chicken Spaghetti - tomato less

Aurora Bisig


This is my mother-in-laws recipe and it is the bomb, I love it and so does the whole family. Thank you Dianne!!

★★★★★ 1 vote
1 Hr
1 Hr


6-12 oz
3-5 lb
chicken (whole)
1-2 can(s)
cream of mushroom soup, undiluted
1-3 c
chicken broth from your cooked chicken
1 medium
onion chopped
2 clove
garlic finely chopped
1 c
celery chopped
carrot chopped
salt and pepper to taste
3/4 box
velvetta cheese - cubed to 1 inch or so


1Boil Chicken (with garlic, salt and pepper to taste) and then debone chicken when it is done, then cut into large bite sized pieces, reserve the chicken stock in another container to add later. Cook spaghetti with the onion, celery and carrots and drain with the vegetables. Now you can either put everything back in the big pot or in a casserole but I prefer the pot, less clean up. Now in the big pot add drained spaghetti with vegetables, chicken, the mushroom soup, Velveeta cheese cut in 1-2 inches strips (for easier melting) and stock all together and mix well until the Velveeta melts and the mushroom soup is well mixed. Warm this on low to medium low heat until everything is mixed and melted, make sure you stir often until all mixture is heated through. If you put too much stock and it is too watery, cook it down on medium low to reduce or just serve it in bowls either way, trial and error. Serve with biscuits if you like and enjoy!!

About Chicken Spaghetti - tomato less

Course/Dish: Chicken, Other Main Dishes
Other Tags: For Kids, Healthy