Chicken Spaghetti


2 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 312.6
  • Total Fat: 12.3 g
  • Cholesterol: 64.3 mg
  • Sodium: 1,130.0 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 22.5 g

View full nutritional breakdown of Chicken Spaghetti calories by ingredient



Number of Servings: 8

Ingredients

    Velveeta cheese (1 pound)
    1 can Cream of chicken soup
    1 can Rotel tomatoes
    1 lb to 1.5 lbs boneless skinless chicken breast
    1 can whole kernal Corn

Directions

Boil chicken breast and spaghetti together. Drain and add other ingredients (except corn). Mix well and heat over low heat until cheese is thoroughly melted, then add corn.

Not sure about the number of servings. I know that it makes a lot and will feed a family of 5 with leftovers. I usually eat a 1 cup serving.

Number of Servings: 8

Recipe submitted by SparkPeople user TABBIESMOM.

Member Ratings For This Recipe


  •  no profile photo

    O.K.
    Sorry- surprisingly, this one was not a hit in our house. I'm not sure what the problem was. I thought it was good, but my kids didn't like it and my husband didn't either (but he doesn't count- he doesn't usually like casseroles) - 10/25/08


  • no profile photo


    I make a baked variation. I boil spaghetti then mix all of the ingredients (except Velveeta) with a can of low fat cream of mushroom and low fat cream of chicken soup. I mix in 2 cups cheddar cheese instead of Velveeta, sprinkle with bread crumbs and 1 cup cheese mixture and bake for an hour. - 12/13/07