chicken spaghetti

twiggy_the_stick_gurl avatar
By abbie whitaker
from paris, TX

This recipe is completely customizable to your taste!

serves 8
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For chicken spaghetti

  • 1 lb
    chicken breast
  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • 1 can
    rotel
  • 8 oz
    velveeta
  • 4-5
    carrots
  • 4-5 stalk
    celery
  • 1 pkg
    spaghetti noodles
  • 8
    chicken bouillon cubes
  • sweet peas (optional)
  • black olives (optional)
  • broccoli (optional)
  • onion (optional)

How To Make chicken spaghetti

  • 1
    fill a large pot with water add 1-2 carrots broken into a few pieces, 1-2 stalks celery broken into pieces,4 or more chicken bouillon cubes and the chicken. Boil Chicken until done. remove chicken from water but keep the water to boil the noodles in. TIP: break the carrots and celery into large pieces so they are easier to get out later.
  • 2
    while the chicken is boiling finely chop about a cup each of the carrots and celery and cut velveeta into small cubes. When the Chicken is done remove from water and shred.!!!KEEP THE WATER!!!
  • 3
    Preheat the oven to 350. In a oven safe dish combine shredded chicken cream of chicken and cream of mushroom soup, rotel, cubed velveeta, chopped carrots and celery, and any other veggies you would like to add. Cook sauce for about 45 minutes or until bubbly.
  • 4
    while the sauce bakes, remove the carrot and celery pieces from the chicken water and boil your spaghetti noodles. You can add more chicken bouillon cubes if desired. (I like mine with extra chicken cubes.)
  • 5
    when noodles are done drain water and either mix sauce and noodles or serve noodles with sauce on top.
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