Cheesy Chicken Spaghetti Recipe

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When I think of spaghetti I always think of the Italian recipes with the tomato sauce. It is like my son pointed out;  spaghetti is just the name of the pasta. For something different I decided on this Cheesy Chicken Spaghetti Recipe. It’s a simple recipe, but it is time consuming because you have to precook the chicken. I guess in a way it kind of reminds me of a glorified macaroni and cheese dish. Cooking the spaghetti in the chicken broth left over from the chicken I think gives this recipe a little added extra, creating a rich and delicious flavor that melts in your mouth.  If you like pasta dishes- you will love this. Enjoy





3 lbs boneless skinless chicken breast halves

Salt and pepper to taste

1 -16 package thin spaghetti

1  onion, chopped

1 green bell pepper, chopped

2 tablespoons butter or 2 tablespoons margarine

3 (10 1/2 ounce) cans cream of chicken soup

1- 8 oz package of fresh mushrooms sliced

1/2 lb shredded sharp cheddar cheese

1/2 lb cubed Velveeta cheese


1.  In a large Dutch oven, fill 1/2 full with water; add salt and pepper if desired; add chicken breast halves.

2.  Bring to a boil; cover and reduce heat; simmer 1 hour or until chicken breasts are done.

3.  Remove chicken breasts, reserving broth, and allow chicken to cool; chop chicken meat into bite-size pieces and set aside.

4.  Return chicken broth to a boil; add spaghetti noodles and cook to Al dente; drain and set aside.

5.  Sauté onion, mushrooms and green pepper in butter until tender.

6.  Combine onion mixture, cream of chicken soup, mushrooms, Velveeta cheese and ½ of the Cheddar cheeses; mix well.

7.  Add spaghetti and chopped chicken; mix well.

8.  Pour into a lightly greased 13×9 inch baking dish.

9. Bake at 375 degrees for 45 minutes. Remove from the oven and top with the remaining Cheddar

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