Real Recipes From Real Home Cooks ®

ginny's chicken spaghetti

Recipe by
Ginny A
Olmitz, KS

This recipe is a family favorite and somewhat quick to make. The original recipe comes from a friend in Texas, but it has been modified to suit my families tastes. We hope you enjoy it as much as we do!

yield 6 -8
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For ginny's chicken spaghetti

  • 3 lb
    chicken breasts
  • 1 tsp
    garlic powder (to taste)
  • 1 tsp
    onion powder (or diced onion to taste)
  • 1 tsp
    tony's cacheries (season salt)
  • 1 can
    cream of mushroom soup
  • 1 can
    ro-tel tomatoes
  • 1 jar
    ragu double cheddar sauce
  • 1/3 pkg
    velveeta cheese
  • 1 pkg
    pasta (shells, rotini, penne or spaghetti)
  • 4 dash
    parmesan cheese

How To Make ginny's chicken spaghetti

  • 1
    Boil your chicken in water seasoned with garlic powder, onion powder and season salt until cooked. Dice the chicken into bite sized pieces and set aside. While the chicken cooks, dice the velveeta into smaller chunks.
  • 2
    Use the chicken broth to cook your pasta. DON'T overcook. Drain when finished and leave in the colander.
  • 3
    Put the empty pot back onto the burner and add Ragu sauce, ro-tel, velveeta chunks, and cream of mushroom soup. Stir until blended and heated through. Add in your chicken and pasta and stir until combined. Serve with a sprinkle of parmesan cheese.
  • 4
    Notes: *The recipe is very versatile. You could use a rotisserie chicken or whole chicken but my family prefers chicken breasts. *For the pasta, you would traditionally use spaghetti noodles, but I find that the other types of pasta hold the cheese better for a juicy bite. *If you don't have Ragu Double Cheddar Sauce, then you can use 1/2 block of Velveeta and some milk. *You could also add the chicken spaghetti to a casserole pan, sprinkle with parmesan cheese and bake/broil until you get a golden brown crust.

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