Chicken Spaghetti With French Fried Onion Topping

Recipe by Renee K

This is not "Italian style" - no tomatoes or Italian seasonings. It's really delicious...creamy and cheesy with a cruncy topping. My husband's ex-wife gave this recipe to me and I've thanked her many times!

Top Review by JB Wise

Husband & I liked it. Husband thought it needed a bit more seasoning of some kind. Still a good dish.

Ingredients Nutrition

  • 4 -6 boneless skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 1 small onion, Chopped
  • 1 garlic clove, minced
  • 1 lb thin spaghetti, broken into pieces
  • 1 (6 ounce) can sliced mushrooms
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can cream of celery soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup water
  • 2 cups shredded mozzarella cheese
  • 1 12 cups French fried onion rings (such as Durkee's or French's)


  1. Preheat oven to 375.
  2. Cook spaghetti in a pot of boiling water until just tender, about 7 - 8 minutes. Drain in colander.
  3. Heat oil in skillet over medium high heat.
  4. Add onions, chicken pieces and garlic.
  5. Sautee until chicken is lightly browned on all sides. Remove from heat.
  6. Mix all three soups together, along with a cup of water. Add spaghetti and chicken (make sure to scrape the pan and get all those juicy pieces).
  7. Pour into a 13" x 9" casserole dish.
  8. Top with mozzarella cheese.
  9. Cook 30 - 35 minutes, or until bubbly.
  10. Add onion rings and cook another 10 minutes, or until lightly browned and crunchy.

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