Quick and Easy Chicken Spaghetti

Quick and Easy Chicken Spaghetti

123
Beamish 3

"A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!"

Ingredients

25 m servings 376 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1111 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
  2. To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
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Reviews

123
  1. 153 Ratings

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Quicky, easy, and good. In Texas, I was taught to also add a can of Cream of Mushroom to the recipe. I also learned that Velveeta is the favorite to use since it melts so well. Some people drai...

Great with some additions. I added fresh tomatoes, fresh mushrooms, 8 oz. of shredded chedder cheese. I also added onion and garlic to the chicken while cooking. Tasted almost a good as what you...

I was in a hurry when I made this recipe, and WOW, it was finished in less than 30 minutes! I didn't have the mushrooms or the rotel, so I used cream of mushroom soup with 1/2 can water, 1/2 cu...