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Chicken Spaghetti III


"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."
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45 m servings 655 cals
Original recipe yields 6 servings


  • Calories:
  • 655 kcal
  • 33%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1286 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Add spaghetti and mix well, then stir in chicken. Heat through and serve.

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Read all reviews 153
  1. 191 Ratings

Most helpful positive review

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 Ro...

Most helpful critical review

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 t...

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Least positive

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 Ro...

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 chees...

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...

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 t...

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...

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 ...

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 pr...

This is an awesome recipe! My mom used the recipe first. After that I made it for my household. We make this chicken spaghetti at least 3 times per month.

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...