Chicken Spaghetti II

205 Reviews

“This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.” - by Teresa Simmons

Ingredients

3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder

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Metric US

Original recipe yields 8 to 10 servings

Directions

Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

Nutrition

Amount Per Serving (9 total)

Calories
283 cal
14%

Fat
8.2 g
13%

Carbs
28.2 g
9%

Based on a 2,000 calorie diet

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Reviews (205)

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Amanda

Mar. 29, 2006

"This was excellent! My husband and I had never had chicken spaghetti before, and I thought this recipe was very easy to make. I read some of the reviews saying that it was too cheesey or gooey. Instea..." See mored of using an 8 oz box of spaghetti, I used a 13 oz. And I still cut down the cheese to 1/2 pound and the sauce amout was perfect. We will be making this again!!"

EDBECK

Dec. 3, 2003

"Very, very good! I didn't use as much cheese and I topped it with Italian bread crumbs and it was a hit! Thanks, this is a keeper~ Rebecca..." See more"

KLPH90

Dec. 3, 2003

"This is awesome. I have tried several chicken spaghetti recipes but this is by far the best. I think most kids would like this....mine are just weird...they only like tacos...." See more"

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