Cheesy Chicken Spaghetti

"This is total comfort food! I made it for dinner and used minced onion and cream of chicken soup instead of how it is posted. My family raved!! I'm afraid to see the calories/fat in this...."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by mydesigirl photo by mydesigirl
Ready In:




  • Boil chicken until done, remove from water and shred.
  • Using broth from chicken, plus enough water (if needed) to boil spaghetti.
  • While the noodles are boiling, in a separate pan, cook onion in butter.
  • Mix cheese and soup with onion until it makes a sauce -- be careful not to burn it!
  • Drain the spaghetti and add the cheese mixture to it.
  • Add the shredded chicken and place in a 9x13 baking dish.
  • Add crushed potato chips on top.
  • Bake at 350F 20-30 minutes until bubbly.

Questions & Replies

  1. I do not have potato chips here, but this recipe sounds yum! Do you think I could use like ritz crackers for the same salty topping?
  2. Hi, I was also thinking minced onion. How much did you use?


  1. This person posted a recipe, not posted on a forum asking for nutritional advice. If you want to make it with cheddar cheese and a roux, do so. But don't rate it poorly simply because it has a single ingredient you don't exactly agree with (just as I wouldn't giving 2 stars for disliking onions).
  2. I loved this recipe.. I substituted the Velveeta cheese with 12 oz. mild cheddar cheese, (shredded). Instead of chicken breasts, I used 1-2 large cans of Costco's chicken breasts (packed in water) I cooked it for myself, so I make it in two casserole dishes. Baked one and ate it all myself. The other one, I put in the freezer BEFORE baking. One week later, I thawed it, then baked it as directions said.
  3. Velveeta does not enter our house. You can easily substitute real cheese by simply making a roux and adding your real cheese to get the same consistency and amount.
  4. This rescipe is soooo EASY & SOOO YUMMY and warm and it feeds a good size crowd, We all loved it!! I have 3 boys with bottomless pit stomachs and they have friends the same way over & this rescipe is the 1st one I run to!!! You just cant go wrong! I like ours with some yummy sour dough garlic bread.....Thanks for the rescipe im off to the kitchen to make it again.......
  5. I subbed grated Monterey Jack cheese for Velveeta and used two deep lasagna size toss it pans. Baked one and wrapped the other in foil (before baking) and put it in the freezer. I'll put it in the fridge the night before I plan to use it OR bake an extra 30-45 minutes longer.


  1. This was fast and easy to make! I made this for dinner and my whole family loved it. My son asked me if it was easy to make because he'd like to make it for himself when he goes off to college. This is a kid who doesn't normally show an interest in cooking (only eating), so that is a huge compliment! LOL He LOVED it and he ate two huge helpings. I followed the directions, but used cream of chicken soup instead of the cream of mushroom. I also omitted the potato chip topping because I was out of potato chips. I will definitely file this recipe into my box of favorites. Thank you mydesigirl for posting!
  2. i dont use the soup- i melt the velvetta with evaporated milk (i hate using canned soups in recipes)...and i add in some roasted red peppers-adds a nice twist
  3. A delicious and pleasant dish
  4. I used real yellow American cheese instead of Velveeta.



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