Chicken Spaghetti II Recipe -
Chicken Spaghetti II Recipe
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Chicken Spaghetti II
See how to make a cheesy, quick-and-easy pasta sauce for spaghetti. See more

Chicken Spaghetti II

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

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings


  1. 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.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2006

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!!

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.

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

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.

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.

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.

Aug 04, 2007

This recipe is great with 1 onion, 1/2 of a bell pepper, and a stalk of celery. Finely chop all of these and then saute them in a few tablespoons of butter. Mix all together with condensed mushroom soup instead of chicken and at least 12oz. cooked spaghetti noodles. Cheese and rotel amounts are still the same. The best way to cook I have found, however, is to combine all and then bake in 350 oven for 30 minutes. Salt and pepper on top. Delicious. A great recipe I have always loved with these simple changes.

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.


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  • 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.

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