Reviewed: Feb. 9, 2012

Made according to recipe, only added a bit of cayenne & black pepper, and a bit of season all. Put everything in a casserole dish, topped it w/ shredded sharp cheddar & baked for about 20 mins - till the cheese was bubbly. A fairly easy, comfort-food-ish meal, very tasty -- even my 18 month old loved it!

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Reviewer:

Tara N.

Reviewed: Oct. 2, 2011

I will make it again with a few adjustments. It had too much cheese. I will add mushrooms and maybe diced celery, just as a preference though. It was good.

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Reviewer:

Jenyo

Reviewed: Sep. 23, 2011

I will be cooking this again!!

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Erica

Reviewed: Sep. 9, 2011

it was just wonderful! Thanks!!

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Reviewer:

julien

Cooking Level: Expert

Reviewed: Aug. 15, 2011

Been making chicken spaghetti another way, saqw this and tried it last night. What a hit! Gave it a "zing" that the whole family just loved!

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Reviewer:

Tim

Cooking Level: Intermediate

Reviewed: Aug. 12, 2011

what a delicious dish!!! i did add alot more spices to suit my family we all loved it i will be making this again and again!!!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: May 29, 2011

I really liked this a lot. I subbed some garden chives for the green onions, used leftover cooked macaroni noodles, and added a touch of cumin. It gave it that extra layer of flavor so it didn't taste so pantryish. Next time I will probably use shell pasta. I have made a different version of chicken spaghetti which was very involved(boiling a whole chicken and then picking through it, cutting up peppers, waiting for it to bake in the oven). This is much easier and tastes just as good. Even though it was a similar recipe this didn't leave me disappointed as the other drawn out one did. I don't know why anyone would take time to make it "gourmet" when you are just going to pour cream of mushroom all over it anyway. Great weeknight meal. Served with garlic bread as the submitter suggested. Next time I might add some shrimp with the chicken for a change of pace.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 21, 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.

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JNELL

Reviewed: Mar. 2, 2011

Tried this recipe on a whim but I didn't really want to use velveeta so I made some adjustments. I boiled the both the chicken & the pasta in veggie broth for a little extra flavor. I used one can cream of mushroom/roasted garlic soup & one can of regular cream of mushroom soup & one can of chili ready diced tomatos with onions & peppers. Instead of the velveeta I used a package of queso cheese. It required a lot of stirring to melt, but I think the results were pretty good. Next time I want to try it with cream of chicken soup and some zucchini or eggplant for added veggies. I'll also try using some more peppers as it was a tad bland for my taste. Great base recipe!

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Reviewer:

bergiejr

Reviewed: Feb. 24, 2011

this recipe has the same taste that I remember eating as a child. my kids and i would eat this for breakfast, lunch and dinner everyday if we could :)

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