The Most Incredible Chicken Spaghetti

READY IN: 2hrs 15mins
Recipe by ratherbeswimmin

From a local community cookbook; family favorite,

Top Review by bunkie68

I made this for a potluck, and it was a big hit! When I mixed all the ingredients together, it looked like it might turn out to be a bit dry, but it had lots of sauce and a great flavor. I made a few modifications. I used one can of cream of chicken soup and two cans of cream of mushroom. I left out the green bell pepper and added a can of Rotel. And I added some shredded mozzarella because I didn't have quite enough shredded cheddar. It was scrumptious and pretty easy - the hardest thing was boiling and cutting up the chicken (and that's not hard, just tedious). My husband even liked it, and he's not a big fan of chicken or casseroles! I'll definitely make this again.

Ingredients Nutrition

Directions

  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 until desired doneness; drain and set aside.
  5. Saute onion and green pepper in butter until tender.
  6. Combine onion mixture, cream of chicken soup, mushrooms, and cheeses; mix well.
  7. Add spaghetti and chopped chicken; mix well.
  8. Pour into a lightly greased 13x9 inch baking dish.
  9. Bake at 375 degrees for 45 minutes.

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