Recipe by Teresa Simmons
"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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skinless, boneless chicken breasts
1 (8 ounce) package
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10 ounce) can
diced tomatoes with green chile peppers
processed cheese food (eg. Velveeta)
salt and pepper to taste
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!!
This was OK, not great, not bad, just OK. Kind of like a REALLY spicy macaronni and cheese with chicken in it.
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
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.
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.
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.
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.
When you can get 4 kids to eat ALL of their dinner, I think you're doing pretty well. Thanks for the wonderful recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Spaghetti II
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 74
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