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READY IN 45 mins

Chicken Spaghetti III

Read Reviews (111)

"Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired." — bdld

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Original recipe makes 6 servings Change Servings

1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 pound processed cheese

1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces

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Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
Add spaghetti and mix well, then stir in chicken. Heat through and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 24, 2008

Such a wonderful dish!... I boil about 5-6 boneless chicken breast with about 6 chicken bouillon cubes for 45 min to an hour... I also use the whole block of Velveeta (1 lb) and a can of mild Rotel diced tomatoes w/ green chile peppers... makes for a much creamier dish and you can adjust how spicy it is by what type of Rotel you choose.

—HCBYRD

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Most Helpful Critical Review

Dec 03, 2003

Recipe was easy enough but it just didn't have the type of flavor that excites my taste buds. Family members said it was good but not great. I did substitute italian flavor tomatoes instead of the ones with chilis because our family doesn't like anything too spicy. Maybe this is why we rate the recipe lower than others.

—JEWEBER

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136 Ratings

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May 23, 2007

This recipe is very good. I did not have cream of mushroom soup on hand so I substituted cream of chicken instead. I also used 2 cups of shredded cheddar cheese in place of the processed cheese. I think this is a great, quick recipe to put together. Thanks!

—KATTAY

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May 18, 2006

I wanted to bake this as a casserole, so I cooked the spaghetti to al dente, using the broth from boiling the chicken (3 leg quarters). I didn't have tomatoes with green chilies, but I had some salsa, so I added some of this along with the canned tomatoes. I also used about 1 1/2 cups of grated cheddar cheese (some mixed with the soup, some sprinkled on top of the casserole). I crushed some nacho cheese doritos and sprinkled on top of the casserole and baked at 350 for about 25 mins. Oh, and I mixed in some Mrs. Dash, dried onion, and seasoned salt, because it was kinda bland (hence, the 4 stars). We all loved it! (family of 6, ages 3 - 39 years old)

—Maye

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Jun 02, 2009

My Mother-In-Law has been making this for years and it is my FAVORITE meal that she makes! And although I do not know where she originally got her recipe from (it's all in her head), I do know that this is the closest recipe I have found and it looks IDENTICAL to the way hers turns out! My mouth waters just looking at it! She uses Velveeta cheese, Rotel tomatoes, onion, green pepper, Cream of Mushroom soup, and thawed, uncooked diced chicken. She boils the chicken and uses the same water to cook her noodles to al dente and drains out enough water to where it just barely covers the chicken and pasta. The cheese makes this dish really really sticky/thick and the starchy water helps thin it out some. While the pasta and chicken boil, cube your cheese. This will help it melt more evenly. Then she adds her peppers, onions, rotel tomatoes, mushroom soup and cubed cheese. Once it is all melted and evenly mixed, we eat!

—HMF2009

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Dec 03, 2003

I was very happy to rediscover this recipe. My mom used to make this when I was a kid and we called it "Chicken Rotel." This recipe is quick, easy, and very tasty. I left out the green onions just because I didn't have any and added a small can of mushroom pieces. Exactly like Mom used to make! This is a comfort food for me; thanks for the memories!

—carrieannro

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Jul 27, 2006

This was great. I didn't want to stop eating. I tasted this dish a few years ago & always wanted to know how to make it. I used 2 cans of tomatoes & 2 cans of cream of mushroom soup. I also used red & yellow bell peppers and fresh mushrooms. I used shredded cheddar & parmesan cheeses. It was still great.

—601EXPLORER

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Apr 22, 2011

I tried this recipe due to time constraints and what I had on hand. I think the value in the recipe is that it's quick to put together and kids will probably like it if they have a taste for processed foods like most kids do. However, as one could probably guess by the ingredient list it does taste pretty much like queso mixed with spaghetti. I guess I prefer to REALLY love something that is this unhealthy. :) So for me, too much like junk food to stand as a main dish. 4 stars because kids like it fine, quick to prepare and fine for a once in awhile meal. I do think there are better, fresher chx spaghetti recipes, but they do take longer to prepare.

—JNELL

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Nutrition

Calories
655 kcal
33%

Carbohydrates
66.5 g
21%

Cholesterol
100 mg
33%

Fat
23.9 g
37%

Fiber
3.3 g
13%

Protein
41.7 g
83%

Sodium
1286 mg
51%

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

Nutritional Information

Chicken Spaghetti III

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 655
Calories from Fat: 215

% Daily Value *
Total Fat 23.9g 37 %
Saturated Fat 10.9g 54 %
Cholesterol 100mg 33 %
Sodium 1286mg 51 %
Potassium 590mg 17 %
Total Carbohydrates 66.5g 21 %
Dietary Fiber 3.3g 13 %
Protein 41.7g 83 %
** Sugars 7.3g
Vitamin A 17 %
Vitamin C 10 %
Calcium 47 %
Iron 44 %
** Thiamin 84 %
Niacin 158 %
Vitamin B6 26 %
Magnesium 30 %
Folate 111 %

* 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.