My Chicken Spaghetti

My Chicken Spaghetti

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"My family has always loved this dish. This makes a big batch, so serve half immediately and freeze remainder. Add additional liquid when you serve frozen portion."
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1 h servings 391 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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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. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  3. Melt margarine in a large saucepan over medium heat. Stir flour into the margarine until the flour is completely moistened. Gradually stream milk into the saucepan while whisking with the flour mixture until the milk is incorporated into a smooth mixture.
  4. Stir processed cheese food into the milk mixture in small amounts, letting each addition melt smoothly into the liquid before adding the next; add chicken, chicken broth, mushrooms, salt, and cayenne pepper. Stir mixture, add cooked spaghetti, and toss to coat. Divide the chicken spaghetti between 2 baking dishes.
  5. Bake in preheated oven until the sauce is thick and the edges begin to brown, about 30 minutes.



I made this but, I tweaked it a little. I used everything she said (minus the Salt due to the cheese already having it) plus i added a big can of Cream of Mushroom, a Can of Ro*tel Tomato, and I...

Honestly, I wasn't convinced that the Velveeta cheese on its own would work, but this turned out to be pure creamy, cheesy, mellow goodness. The only liberty I took with the recipe was adding s...

Made it last night exactly to directions. Wasn't creamy at all, pretty thick and sticky. Wouldn't make it again.

This made enough chicken spaghetti to feed a small army... and it was incredibly delicious. I baked a topping of Italian-style bread crumbs, Parmesan cheese, and olive oil on top; I also shredde...

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