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Chicken Spaghetti II

Read Reviews (205)

"This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad." — Teresa Simmons

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Original recipe makes 8 to 10 servings Change Servings

3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers

1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder

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Directions

Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

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This was excellent! My husband and I had never had chicken spaghetti before, and I thought this recipe was very easy to make. I read some of the reviews saying that it was too cheesey or gooey. Instead of using an 8 oz box of spaghetti, I used a 13 oz. And I still cut down the cheese to 1/2 pound and the sauce amout was perfect. We will be making this again!!

—Amanda

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Most Helpful Critical Review

Dec 03, 2003

This was OK, not great, not bad, just OK. Kind of like a REALLY spicy macaronni and cheese with chicken in it.

—AMYANN011

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246 Ratings

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Dec 03, 2003

Very, very good! I didn't use as much cheese and I topped it with Italian bread crumbs and it was a hit! Thanks, this is a keeper~ Rebecca

—EDBECK

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Dec 03, 2003

This is awesome. I have tried several chicken spaghetti recipes but this is by far the best. I think most kids would like this....mine are just weird...they only like tacos.

—KLPH90

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Dec 03, 2003

Very enjoyable, I doubled the recipe for a large family gathering and it was a success with all the adults. The tomatoes and green chiles were a problem for the children, but overall everyone enjoyed the dish. I did choose to place in a casserole and heat in the oven to melt the cheese thoroughly. I served with candied baby carrots, italian green beans, mashed potatoes, and frence bread with garlic spread. I was very pleased with this recipe.

—VCH

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Dec 03, 2003

When you can get 4 kids to eat ALL of their dinner, I think you're doing pretty well. Thanks for the wonderful recipe.

—BUTTERFLY36567

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Dec 03, 2003

Very good. Has the simpicity and satisfaction of real comfort food. Even my picky husband asked me to make it again. I left out the green chile peppers (on account of the picky husband) but it was still very tasty and didn't taste like there was anything missing. To make it quicker, though, next time I will just cook the chicken in a pan or microwave while the pasta is cooking-it doesn't really have to be boiled.

—SHAROFSKI

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Dec 03, 2003

was a little dry

—CRYSTAL123

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Nutrition

Calories
283 kcal
14%

Carbohydrates
28.2 g
9%

Cholesterol
47 mg
16%

Fat
8.2 g
13%

Fiber
1.1 g
4%

Protein
23.3 g
47%

Sodium
1174 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Spaghetti II

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 283
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 4.3g 22 %
Cholesterol 47mg 16 %
Sodium 1174mg 47 %
Potassium 381mg 11 %
Total Carbohydrates 28.2g 9 %
Dietary Fiber 1.1g 4 %
Protein 23.3g 47 %
** Sugars 5.2g
Vitamin A 14 %
Vitamin C 4 %
Calcium 39 %
Iron 16 %
** Thiamin 30 %
** Niacin 71 %
** Vitamin B6 18 %
** Magnesium 10 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.