Recipe by Beamish
"A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!"
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1 (12 ounce) package
angel hair pasta
1 (10 ounce) can
diced tomatoes with green chile peppers
1 (10.75 ounce) can
condensed cream of chicken soup
3/4 (8 ounce) package
processed cheese, cubed
chopped cooked chicken breast
1/2 (4 ounce) jar
sliced mushrooms, drained
salt and pepper to taste
Great with some additions. I added fresh tomatoes, fresh mushrooms, 8 oz. of shredded chedder cheese. I also added onion and garlic to the chicken while cooking. Tasted almost a good as what you might get in a restaurant.
didn't like it much. we usually don't cook with 'cream of...soup', so i think it just tasted fake. also a little too spicy for my 2 year old with the rotel tomotoes. if i was making it again, i'd use regular diced. oh well, i like trying something new, now we know this wasn't a home run for our family.
Quicky, easy, and good. In Texas, I was taught to also add a can of Cream of Mushroom to the recipe. I also learned that Velveeta is the favorite to use since it melts so well. Some people drain the Rotel, and some don't. (It's spicier if you keep the liquid though). Either way is good to me. I know a few people who use canned chunked chicken (like canned tuna, but chicken) to make it that much quicker to make. Occasionally, I like to add diced celery, pimentos, onions, garlic, and garlic powder (depending on my mood). No matter what, it's fool proof! You can't go wrong! The best one I ever tasted was baked, and it wasn't too cheesy (which is good because I'm not fond of things that are too cheesy). It was just creamy (not too creamy) and good! Good starting off point for people who have never had it before though! I like to serve it with garlic toast (or that garlic Texas Toast you find in the freezer section of your grocery store), and green beans (fresh or canned). Try it out! You can always tweak it as much or as little as you like!
I was in a hurry when I made this recipe, and WOW, it was finished in less than 30 minutes! I didn't have the mushrooms or the rotel, so I used cream of mushroom soup with 1/2 can water, 1/2 cup hot salsa (jar) and 3/4 can of diced stewed tomatoes. This is a new favorite!
This a great busy night dinner. With all of the prep work done the night before, this can be on the table in about 30 minutes! I used leftover grilled chicken and added garlic, onions, and green bell peppers that have been sauteed for a few minutes. I also throw in a couple of dashes of chili powder. This is great with a green salad and Jiffy cornbread!
OH MY GOSH is that good!! I used one can of regular Rotel, one Cream of Mushroom soup, one 4 oz jar of mushrooms and shredded cheese. Wish I had used low fat cheese and less cheese in order to lower the fat content ~ next time. I also used Quinoa spaghetti instead of regular spaghetti to get away from the gluten. It was really awesome. It's in my favorites for sure.
This is very easy to make. I like to add a little extra liquid, cover with buttered cracker crumbs and finish in the oven.
mmmmmm....this was sooo good! I added onions and garlic powder and left out the mushrooms. Even my hard to please hubby loved it and asked for it again. It has a king ranch chicken taste to it.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Chicken Spaghetti
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 119
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