Eating Chicken Spaghetti was very common during my childhood. I can’t remember a time I didn’t love my mom’s classic recipe. When I learned to cook on my own, I remember making this dish first. I was proud of myself for making this dish for my college roommates. Granted, it took me a few times to get it down, but here I am many years later making it for my family.
It’s a crowdpleaser and makes fantastic leftovers. I would even say that it takes best heated up as leftovers. Some meals just do. If you don’t love cheese and dairy you might want to skip this dish.
Don’t tell my kids there are bell peppers and mushrooms in this dish. They are hidden throughout. Surprisingly they did not notice to later complain.
There are plenty of ways to make chicken spaghetti and for the most part they are delicious. However, in my mind no recipe will top my mom’s chicken spaghetti recipe that I am sharing below.
Chicken Spaghetti Recipe
- Chopped Cooked Chicken (4 chicken breasts)
- 1 can Cream of Mushroom
- 1 can Cream of Chicken
- ½ cup diced green bell peppers
- ½ cup diced red bell peppers
- ½ cup diced onion
- 2 tbsp. butter
- 8 oz can mushrooms (drained)
- Half a Block of Large Velveeta Cheese (chop 1 cup of cheese and set aside)
- 1 Cup Milk
- 1 (12 oz) package of Spaghetti, cooked
- Preheat oven to 350 degrees.
- Saute Mushrooms, onions and bell peppers in butter.
- Meanwhile, mix soups, milk and cheese in saucepan.
- Add sautéed mix into the soup mix.
- Heat until cheese is melted, but be careful not to burn.
- In casserole dish, mix spaghetti with chicken.
- Pour the soup mixture over spaghetti and chicken. Mix together.
- Slice Velveeta cheese on top of dish.
- Bake at 350 degrees until the cheese is melted.
This chicken spaghetti recipe makes the best leftovers!
How do you make Chicken Spaghetti? Is it a crowd pleaser in your home?