Reviewed: Mar. 29, 2009

This was a very good recipe base, and then I took some advice from other reviews and sauteed onion, green peppers, and garlic. I also added diced mushrooms and a carton of sour cream. Put it all together, put it in the oven on 350 til bubbly... delicious!! Next time I will add some milk to juicen it up a bit.

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Reviewer:

bluemom02

Reviewed: Mar. 13, 2009

This great and all my kids love it, even the big one (my hubby).

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Reviewer:

Scheu

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 4, 2009

It is a great recipe!!! The family loved it!

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Scherrie

Reviewed: Feb. 22, 2009

This was so fast and easy. The only thing I changed was sauting fresh onion and garlic (instead of garlic pwdr). Oh! And b/c another reviewer said it was a little dry I reserved a 1/4 cup of the broth and added it in which helps a lot!!! This is a keeper!

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MEWZKL1

Cooking Level: Expert

Reviewed: Feb. 20, 2009

This is AMAZING! I am in college, and I wanted to have friends over for dinner. It was something that was so easy and fast to throw together,and they all loved it as well! I recommend this FOR SURE! :-)

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Reviewer:

Sarah

Home Town: Gilmer, Texas, USA

Living In: Denton, Texas, USA

Reviewed: Feb. 20, 2009

This is a great dinner and very similar to a spicy macaroni and cheese served at Applebees. With a few modifications, this recipe is part of our regular rotation now. Instead of spaghetti, we've found rotini seems to work out the best and we've also switched to a mild rotel so its not so spicy for the kids. Also when we were heating up leftovers the last time we served it we added about a cup of milk to the pot and it turned out so creamy and yummy that we're going to start adding it from the get go.

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Reviewer:

J.Vick

Reviewed: Feb. 18, 2009

This seems to be a pretty classic recipe for chicken spaghetti. I would point out that the amount of spaghetti indicated may be a typo, given the amounts of the the other ingredents. I would definitely use 16 ounces of uncooked spaghetti in this recipe. I made this recipe this evening for a crowd. I doubled all of the ingredients and used 32 ounces of uncooked spagetti, and the sauce was more than enough but yet not soupy - just right!

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Reviewer:

ldsjackson

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

Reviewed: Feb. 6, 2009

I love this recipe for chicken spaghetti! YUM! I have made it for others several times and am always asked for the recipe.

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Reviewer:

Holly

Reviewed: Feb. 3, 2009

My husband and I liked this recipe but found too that it was too cheesy. I read the other reviews and tried to eye-ball it but still added too much. Less is more in this case. :)

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