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There are so many versions of this recipe. Feel free to add and delete ingredients according to your liking and, of course, what you have on hand (an essential component of meal planning).
For this recipe to be successful, be sure you have enough sauce (cheese and soup). Everything else is just for health benefits. (Ha ha, if you believe that, you sound like me! I can validate any meal to make it sound healthy. I love to eat–period.) Enjoy!
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Chicken Spaghetti
4 cups cooked chicken, shredded
1 carton chicken broth
2 cups water
1 lb spaghetti, broken in 2-3 inch pieces
1 onion, diced
1 bell pepper, diced
1-2 cans cream of mushroom soup
1 pkg shredded cheddar cheese
1 tablespoon seasoning salt or lemon pepper
1 teaspoon black pepper, fresh ground
Preheat oven to 350 degrees.
Boil noodles in broth and water according to package directions. Drain noodles while reserving 1 cup of cooking liquid.
In a stockpot, place cooked noodles and remaining ingredients (reserve 1/2 cup of cheese). I add one can of soup, and stir in a little of the reserved liquid. If it is dry add the second can of mushroom soup.
Stir until combined and adjust seasonings to taste. Cover with remaining 1/2 cup of cheddar cheese. If you mixed all ingredients in a cast iron stockpot that is oven proof, you can just put it directly in the oven. Cook for 30-40 minutes or until bubbly.
This freezes well, and makes a TON! So, after we enjoyed it for several meals, I placed it into these containers I got at the dollar store.
- 4 cups cooked chicken, shredded
- 1 carton chicken broth
- 2 cups water
- 1 lb spaghetti, broken in 2-3 inch pieces
- 1 onion, diced
- 1 bell pepper, diced
- 1-2 cans cream of mushroom soup
- 1 pkg shredded cheddar cheese
- 1 tablespoon seasoning salt or lemon pepper
- 1 teaspoon black pepper, fresh ground
- Preheat oven to 350 degrees.
- Boil noodles in broth and water according to package directions. Drain noodles while reserving 1 cup of cooking liquid.
- In a stockpot, place cooked noodles and remaining ingredients (reserve ½ cup of cheese). I add one can of soup and stir in a little of the reserved liquid. If it is dry, add the second can of mushroom soup.
- Stir until combined and adjust seasonings to taste.
- Cover with remaining ½ cup of cheddar cheese.
- If you mixed all ingredients in a cast iron stockpot that is ovenproof, you can just put it directly in the oven.
- Cook for 30-40 minutes or until bubbly.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
I”ve made chicken spaghetti before, do the noodles freeze okay? They don’t get mushy?
Thanks,
Andrea, I undercook the noodles quite a bit, so that once they are cooked and frozen they don’t turn mushy.
Kelly,
this may be a silly question, but if you undercook the noodles, how are they cooked to eat the first go-around/
I under cook when I boil them, because they continue to cook in the oven with the sauce. The undercooking the first time guarantees they won’t be soggy out of the oven.
My family makes another variation on this dish. Spaghetti and Chicken are the same, but I add about 1 lb of Velveeta, and a can of Rotel undrained. My Me-maw adds onions, and celery to hers. You are right it makes a ton, and people love it. I actually prefer it left over. I have never thought of freezing it. I will definitely try it! Thank you!
Do you add the velveeta in place of the cheddar or in addition to the cheddar?
I make my chicken spaghetti with Velveeta and Rotel — sooo good!
Definitely making it to next week’s menu! Thanks so much for sharing!
Great recipe! I’m a newcomer to your site so this is the first recipe of yours I made. My kids who will complain about anything I put on the dinner table, gobbled it up without a peep! I even got a “wow mom, I actually like this!” Thank you so much!
Yeah Valerie! I know that is such a relief, because my challenge is getting tasty food on the talbe that they will actually eat. Thanks so much for letting me know.
Thank you for this wonderful recipe. My family loves it!!! This will make a great dish to take to church dinners. Thank you for everything you do!!