Recipe by Roxanna Ferguson-Leanna
"Chicken and Spaghetti in one great dish without sauce. The cheese is the secret ingredient. My family of seven loves it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (4.5 ounce) can
frozen cauliflower and carrots
1 (10 ounce) can
diced tomatoes with green chile peppers
cubed processed cheese food
I used a slightly larger can of tomatoes and chiles, a bag of whatever frozen vegies that I had, and some shredded cheese. My husband loved this dish, as did I because it was tasty and very easy to make. This recipe is definitely a keeper!
I'm giving this only 3 because my husband liked it but I didn't care for it. I found it kind of bitter. I deviated from the recipe only by not including the chiles and the onions but everything else to the letter. It just seemed to be like it needed something else, though what that is, I couldn't tell you.
Easy meal and leftovers microwave great
My family LOVES this dish. Except I use a 3 quart baking dish because the 2 quart is a little small.
This was by far the best cassarole I have ever made from AR. It was creamy, flavorful, easy and downright good. I did cheat and used chix fajita meat, which was preseasoned. It turned out wonderful. My husband and I also like Angel Hair pasta, which I did use. Sorry for taking liberties with your recipe, but thank you for giving it to me.
My family loved this recipe!!
Few Changes: Only used cream of mushroom, cheese, noodles, and chicken
Chicken & Spaghetti Haiku: "Doubt I'll make again. Way too many leftovers. Tastes like from a box." We weren't too impressed w/ this recipe, and unfortunately, it made so much (I even skipped the optional canned tomatoes, and decreased the pasta) that I had to separate it into 2 baking dishes, freezing one for a *sigh*'nother night. (Although, when I go to thaw and bake round 2, I'll have to add some seasonings to make it more palatable.) I used fresh mushrooms, but otherwise, followed the recipe exactly. (Except my cringing at the phrase "processed cheese food", so I topped w/ grated cheddar.) Did not like the onions being raw at all, so I would suggest lightly sauteeing the onions and mushrooms (+ minced garlic perhaps) in a little EVOO b4 mixing everything together. Upon serving the dish, it seemed like it would be a pleasant, homey casserole, but the taste was yawn-inducing. I thought for sure that my 3-year old would eat it; I mean, chicken, carrots, noodles - kid staples! - but it was a labored supper experience, all of us trying to finish our plates.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Spaghetti
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 306
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
What's cooking in Chicago? Kim's healthy chicken meatballs and spaghetti.
See how to make a cheesy, quick-and-easy pasta sauce for spaghetti.
A simple mixed nut pesto pairs perfectly with nutty whole grain spaghetti.