Reviewed: Nov. 24, 2009

Crazy easy and one pot to boot! Yum! No need for the chile peppers, although I'm sure it adds great flavor. I did halve the cheese.

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LEWIKE01

Cooking Level: Expert

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Reviewed: Nov. 22, 2009

Made this as directed very good quick and ex

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Stacy

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Reviewed: Nov. 17, 2009

Quick, easy and tastes great.

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Liz

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Reviewed: Nov. 7, 2009

This was delicious and soooo easy. My husband loved it and so did I. It taste great reheated and does make a lot. I think you should use 16 oz. spaghetti not 8 oz. as stated. I did and it came out perfect.

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ALLARDFAM

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Reviewed: Nov. 4, 2009

I didn't have the diced tomatoes with green chili peppers, so used medium salsa. My husband and son both commented how good it was.

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Darla

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Reviewed: Nov. 2, 2009

This was really good, but next time I make it I would either add more pasta or cut back on the cheese. It was too saucy for the amount of pasta and I added a little milk.

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kylee

Cooking Level: Expert

Living In: Kailua, Hawaii, USA

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Reviewed: Oct. 28, 2009

Family was skeptical at first but loved it. Just a couple of changes, added 1 can of cream of mushroom soup, only 1/2 lb of velveeta and used whole wheat pasta. It's made the do it again list, high honors.

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angela

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Reviewed: Oct. 25, 2009

I've made this several times it a hit every time, the only thing I use spaghetti water to help to right thickness of spaghetti to my liking.

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jar

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Reviewed: Oct. 18, 2009

My kids love this. I only use 4oz of the Velveeta, otherwise it is too rich.

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MILIO999

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Reviewed: Oct. 10, 2009

This was great. This makes a lot of spaghetti, I used the whole pound of velveeta. We only ate about 2/3 of the entire dish! Very rich.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 4, 2009

It was just ok. Not great, not bad. It definitly could use less velvita, it tasted so much like cheese and not chicken. I added rotel and it did help a little. My husband ate his plate and I did eat most. I may make again when I have all the ingredients and don't feel like cooking a major meal.

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Jessica Bradford

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Oct. 2, 2009

This was pretty tasty! After reading reviews, I too cut the cheese back to 1/2 a pound (light velveeta), and I think it could still use a little less. And don't get me wrong, I LOVE cheese! Still, a very enjoyable comfort food. Next time, I think I might try it with cream of mushroom soup instead. It just felt like that mushroom flavor was missing.

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April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 27, 2009

Too much Velveeta. Use a recipe that uses less processed cheese and maybe a can of cream of mushroom. Also, it's best if chicken spaghetti is baked. We dubbed this meal "queso noodles."

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Sep. 15, 2009

Wonderful! This is one of my husband's new favorite foods. I highly recommend!

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MsMac1781

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Reviewed: Sep. 11, 2009

My family and I loved this recipe. I was craving something cheesey and gooey and it certainly fit the bill. Very rich and yummy. Very much a comfort food. Love, love, loved it.

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Rytexas

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Reviewed: Sep. 1, 2009

My family loved this recipe. My picky husband, who doesn't eat anything white loved it. The first time I made it I added 8 oz of sour cream and used mozerella cheese! The second time I made it I used 2 10 oz. cans of cream of chicken soup and added a 1/2 of a 10 oz. can of cream of mushroom. The mixture tasted great. It made the Spaghetti creamier. When I combined everything I put it into a baking dish and added Italian Bread crumbs with mozz. cheese on top(season to taste). The recipe was real simple and great!

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Brenda

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Reviewed: Aug. 30, 2009

This was pretty good! I did make some changes though after reading the reviews. I doubled the spaghetti noodles and used about half the amount of velveeta. It was delicious!!! The Rotel with green chilis gives it a great kick. It made a lot for 2 people so I froze the rest in individual baggies for a quick lunch and it freezes and reheats really good! Love that :) Thanks so much! This was the first time I had tried chicken spaghetti.

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andesigns

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Reviewed: Aug. 29, 2009

I am a horrible cook :) lol..and i tried this having never made chicken spaghetti before and it was surprisingly delicious..although instead of using cream of chicken soup i only had cream of mushroom. I would suggest for those with kids to maybe half the rotel though.

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misslula

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Reviewed: Aug. 15, 2009

I tried this as a short cut, week night meal in place of my 3 hour prep 'Chicken Spaghetti' and it just did not flow with us. It taste like Rotel Dip mixed with Cream of Chicken soup, add chicken and serve over spaghetti pasta---

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 13, 2009

My best friend brought this to our weekly get together, we really enjoyed it! I asked for the recipe before she left lol. BUT, it is essentially the nacho dip my mom made me as a kid, but with chicken and pasta instead of chips. If you can get past the fact its queso dip on spaghetti it's really good =)

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