Linda's Chicken Spaghetti

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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 219.0
  • Total Fat: 7.6 g
  • Cholesterol: 43.7 mg
  • Sodium: 756.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 16.8 g

View full nutritional breakdown of Linda's Chicken Spaghetti calories by ingredient
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Chicken, Velveeta and spaghetti cassarole Chicken, Velveeta and spaghetti cassarole
Number of Servings: 21


    1 cup, chopped Onions, raw
    16 oz Velveeta Cheese Product
    32 ounces Chicken Breast (cooked), no skin, roasted
    2 cup (8 fl oz) Chicken Broth
    1 tsp Salt
    1.5 tsp Pepper, black
    1 can Canned Tomatoes
    2.5 cup Campbell's Cream of Mushroom Soup (condensed)
    16 oz Barilla Angel Hair Spaghetti


Can use a rotisserie chicken instead of cooking your own. Also can add a cup of bell pepper if desired.


Grease a 9" x 13" pan.
Boil chicken. Cool and cut into bite sized pieces.
Cut onion into small pieces. Cook until tender in about 1 cup broth. Add tomatoes broken up, cream of mushroom soup, salt, and pepper. Simmer about 5 minutes. Add chicken. Cut cheese into small pieces and add slowly. Cook at a simmer (low heat) until cheese melts. Add second cup of both and stir. Sauce should be soupy.
Cook spaghetti as directed on package. Drain and pour into 9" x 13" pan. Add sauce by thirds stirring between each batch to combine with spaghetti.
Bake in 400 degree oven for 15 - 20 minutes. Let cool 10 to 15 minutes before serving. Refrigerate leftovers. Will firm up as it cools.

Serving Size: 21 3" x 2" servings

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