Reviewed: Nov. 3, 2009

I used 1 can cream of chicken, 3 chicken breasts, mild mexican velveeta, 1 can rotel, a touch of salt, pepper, cumin, and 8 ounces of spaghetti. I made 16 oz of noodles because of the other reviews but I think with the one can of condensed soup made the difference. I also boiled the chicken breasts so it would shred easier. I was out of fresh mushrooms but added a can I had in the cupboard. I was looking for a recipe where I had ingredients or substitutions on hand so I wouldn't have to go to the grocery store. It is just my hubby and I but this made quite a bit even after I scaled everything down. This recipe is a keeper. thanks Tammy

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tammy

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Nice and cheezy, re-heated well for lunch too.

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Kbalz

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Reviewed: Dec. 10, 2008

I tried this last night and my family did not enjoy it at all. I used 1 pound of spaghetti instead of what the recipe called for. The mixture of the soup and the cheese was just too much. Too bland, too cheesy........sorry, was not a hit at my house.

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MariettaKelly

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Reviewed: Oct. 20, 2008

This is a very good recipe. I used mexican velveeta with kraft cheese sauce. But kept the rest the same except add brocolli. My child will not eat spagetti or brocolli but with this recipe he loves it..Definetly, a kids food... Thank you so much will make often.

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Aug. 11, 2008

This was really good. kids loved it

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Diane

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Reviewed: Jun. 28, 2008

Not exactly an accurate review, since I did make quite a few changes. Mixed one jar cheddar cheese pasta sauce, one can cream of chicken soup, chopped spinach, roasted red peppers + 1 TB juice, 1 can petite diced tomatoes, oregano, basil, garlic powder, parmesan cheese. Added cubed cooked chicken. Tossed with whole wheat pasta. Transferred to 9x13 baking dish and topped with shredded cheddar cheese. Delicious. This recipe can easily be modified to taste or ingredients on hand. Family loved it.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: May 23, 2008

It was OK. Probably won't make again.

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JCOB2

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Reviewed: May 14, 2008

So easy! Very good - 5 year old just kept saying "mmmmmm"! However - I didn't have the chix soup, I used cream of mushroom and a can of sliced mushrooms and it was deeeeelish! Thanks for making such an easy recipe!

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SarahPat

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Reviewed: Jul. 29, 2007

Tried this for the first time last night and it was outstanding! Nice and creamy and it was very simple to throw together.

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ORLTWA

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 22, 2007

Easy and delicious. I always like that.

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mom2five

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Reviewed: Jan. 24, 2007

I made quite a few changes to this but it was still really good! I used 12oz spaghetti, one can of cream of chicken soup, about 12oz cut up Velveeta Cheese, and also added mushrooms. I loved it!

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KPETERSON02

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Reviewed: Jan. 21, 2007

This was delicious. I took some of the others advice and used 16 ou spaghetti noodles...I used one 15 ou jar regular Cheez Wiz and added a can of mild rotel(we don't do spicy stuff:)to give it the Mexi twist it originally called for. Instead of browning the chicken I boiled it in water with garlic powder. It was just to our liking. Our 21 month old loved it. Thanks for the recipe.

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J Russell

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Reviewed: May 26, 2006

Yummy & Delicious. Everyone loved it!

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Jasmine

Cooking Level: Intermediate

Home Town: Waynesboro, Mississippi, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 16, 2006

OOH this was delicious! Hit with my whole family! I subsituted processed cheese for Ragu brand cheddar Cheese sauce in the Jar! and also added a hint of garlic! I didn't do the mexi twist but was very happy about how it turned out will definately cook this one again!

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OWENS5

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Reviewed: Nov. 29, 2004

this is a good recipe and you can make a lot of personal variations.

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KICKER643

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Reviewed: Sep. 11, 2004

this is great you can use leftovered chicken or prepackaged cooked which ever you perfer.

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VLAMOS

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Reviewed: Aug. 21, 2003

Because this recipe is easy, I really wanted to like it, but my family and I weren't impressed. After reading the reviews here, I used 16 oz of spaghetti but even that didn't help. It didn't make anyone hurl but nobody ate more than a couple bites. It was just a big gloppy mess. I threw most of it away.

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MAMA2DOUGLAS

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Reviewed: Mar. 19, 2003

Very very good... I don't use the jalapeno cheese spread though

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J*ME

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Reviewed: Feb. 16, 2003

I needed a quick & easy recipe for supper last night to fill us up before we went bowling. I came across this. Not only was it simple but it was very tasty. First, I agree with a previous reviewer regarding the noodles-you need more! I used 12oz but next time I'll use 16oz. Also, I didn't have cheese whiz so I melted Velveeta and added 1/3 cup salsa to it once it was melted to achieve a close replica of the mexican cheez whiz the submitter had intended. Finally, I followed the advice to add some veggies and quick-fry them in the pan I had cooked the chicken (broccoli, celery, mushrooms) and added a jar of diced pimentos. The result was very good! Would make this again! Thanks Dianne!

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DREGINEK

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Reviewed: Feb. 6, 2003

I'm doing dinner solo tonight. Hubby is at a business dinner. I love chicken spaghetti but didn't feel like making chicken or cutting up a lot of veggies, so I made this instead. I used plain velvetta since that's all I had and dumped in some Ragu spaghetti sauce. It was a great combination of flavors and I'm sure would have tasted great with some chicken and vegetables..had I been in the mood. It was quick and inexpensive so I'll definitely be making this again. Thanks Dianne.

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