Chicken Spaghetti I

Chicken Spaghetti I

20 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m

“This is a fun way of serving chicken. Kids love it!”

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Adjust Servings

Original recipe yields 6 servings


  1. Cook pasta in a large pot of boiling water until done.
  2. Saute onion, celery, and bell pepper in oil until tender.
  3. In a 9 x 13 inch baking pan, combine saute mixture with chicken, cooked spaghetti, soup, olives, pimentos, and mushrooms.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Slice cheese, place evenly across top of casserole, and bake until cheese is melted. Cool and serve.

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Reviews (20)

Rate This Recipe


I made this for lunch today since my kids and I are fond of spaghetti. I left out most of the vegetables because they would not have eaten them in spaghetti, and used cream of celery instead of mushroom. I served this over bow tie pasta for a change...(we just had spaghetti noodles the other day) and we really enjoyed it. Thanks for sharing Amy.



my family greatly enjoyed this dish. even my picky 14 month old loved it. we used grilled chicken, which added great flavor. very delicious and easy dish. sincerely, shannon beaudoin



After reading other reviews, I was hoping this would turn out better than it did. My family wasn't very impressed with this dish. Sorry, Amy, but I won't make this again.

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Amount Per Serving (6 total)

  • Calories
  • 639 cal
  • 32%
  • Fat
  • 34.9 g
  • 54%
  • Carbs
  • 48.6 g
  • 16%
  • Protein
  • 33.8 g
  • 68%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 1913 mg
  • 77%

Based on a 2,000 calorie diet



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Chicken Spaghetti


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My Chicken Spaghetti