Reviewed: May 17, 2012

I made this for my Dad who specifically requested chicken spaghetti for dinner when he came to visit. It was a hit.

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TheLazyChef

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: May 13, 2012

We loved this although I felt a little guilty eating it because it seemed high fat/calories/cholesterol but very tasty. Partly the fat was my fault because I still had the bacon fat in the pan when I needed to saute the veggies so I just cooked them in that :-O Had to leave out the mushrooms for a mushroom hating hubby though it would have been even better with them and no celery on hand so left them out. Will make again with lower fat options when possible.

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filthyknave

Reviewed: Apr. 4, 2012

This was very good. So easy, too! I made a few minor changes/additions to suit my family's likes: fresh mushrooms instead of canned, green AND red bell peppers, minced garlic, and 2handfuls of baby spinach. Also, I used turkey bacon, low sodium cream of mushroom soup, and corn flake crumbs instead of bread crumbs, simply because that is what I had in the house. Next time, I plan to use a little more bacon...we really liked the flavor it added, but thought a little more would be better! great weeknight meal!

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SPECIALCAY06

Cooking Level: Intermediate

Reviewed: Mar. 21, 2012

My entire family loved this. My picky six year old ate it. I was in a hurry and didn't bake this in the oven. I boiled the spaghetti while I put the other ingredients together in another deep fry pan. When the pasta was done, I just drained and put into the deep pan and mixed the pasta into the rest of the ingredients. I topped with sharp cheddar and let it melt and mixed it in. I omitted the bacon and bread crumbs for time sake and I wasn't baking it so it wouldn't have made that crust on top. I will try this as written when I have a little more time, but it was awesome without baking and very fast. I had cooked chicken breast from another recipe, so it was very quick. I did have to thin it out a little with some chicken broth, about a cup, as it was a little too thick. I added diced pimento's cause we like it that way, and it gives color. I also used a can of mushroom soup and one can of chicken, as that's what I had on hand.

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okiedoll

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Cooking Level: Intermediate

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 19, 2012

Turned out pretty good! I added garlic powder, black pepper, chopped up sausage (instead of bacon) and a little milk....will make this again!

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peedah

Reviewed: Mar. 4, 2012

Added italian-style stewed tomatoes to the top (under the crunchy topping) and substituted plain yogurt for one of the cans of cream of mushroom soup to reduce sodium. Great, versatile recipe!

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SandyShores

Reviewed: Mar. 1, 2012

Wow, this was so much better than I anticipated! It's easy to put together and you can taylor the recipe to your individual tastes. I used red pepper instead of green and omitted the celery and mushrooms. For a healthier version, I also omitted the bread crumbs and bacon. It was still delicious! Next time I'm going to try adding some broccoli and parmesean. I love recipes that you can't mess up!!

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murphy

Reviewed: Feb. 24, 2012

A good recipe to keep on hand for potlucks and family get togethers. My friend adds black olives and skips the bacon for her personal preference....me, I like the bacon.

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Nonna Hope

Cooking Level: Intermediate

Living In: Middleton, Idaho, USA

Reviewed: Feb. 20, 2012

I made this tonight! YUM! I made just two changes.. i didn't realize how low i was on spaghetti noodles so I used Penne instead. I also used button mushrooms just because not all my fam is keen on 'shrooms.. i did buttons so they could pick them out. AMAZING! Definately will be on my list of recipes again.

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