Chicken Spaghetti
Servings: 10
Calories: 567kcal
Chicken Spaghetti is an ideal weeknight meal. It can be made in advance (up to baking) and it's always such a big hit with the kids and adults, alike! We often split the recipe into two 8"x8" pans and bake one and then freeze the other for another time!
Print Recipe
Equipment
- Lasagna pan, or 9"x13" dish, or two 8"x8" pans
Ingredients
- 2 lbs chicken boneless, skinless
- 1 lb spaghetti dried
- 2 tablespoon unsalted butter or olive oil
- 1 cup onion chopped
- 1 cup celery chopped
- 1 can Ro-tel don't drain
- 1 10.75 oz cream of mushroom soup canned
- 1 10.75 oz cream of chicken soup canned
- 16 oz Velveeta cubed
- 8 oz cream cheese cubed
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup cheddar cheese shredded
Instructions
- Bring a large pot of water to a boil (about 8 cups of water). Add the chicken breasts, cover the pot, and lower the heat to medium-low. Cook for 25 minutes.
- Carefully remove the chicken from the water and let it cool on a rack or cutting board. When cool enough to handle, cut the chicken into bite-sized pieces. Set aside. Leave the water in the pot.
- Preheat oven to 375°F.
- Bring the chicken broth to a boil again and add the spaghetti. Cook until al dente, usually about 9 minutes. Drain and set aside. Remove about 1 cup of the chicken/pasta water and keep for making the sauce.
- Pour out the liquid and place the pot over medium-high heat. Melt the butter and then add the onions and celery and cook, stirring often, until soft, about 4 to 5 minutes.
- To the pot, add the Ro-tel, both soups, Velveeta, cream cheese, salt, and pepper. Stir frequently until the cheese has melted and everything is combined. Add about ¾ of the reserved pasta water. Stir to incorporate. Stir in the cooked chicken and spaghetti. Stir until fully mixed.
- Transfer to lasagna, or baking, dish. Top with the grated cheese and then bake for 25 minutes, until the cheese has completely melted and the casserole is bubbly. Remove from oven and let rest for 5 to 10 minutes.
Video
Notes
See our "How To Prepare Chicken Spaghetti Recipe" near the top of the blog post. If you like the video, please subscribe to our YouTube Channel.
You can use chicken from a rotisserie chicken for this dish. 1 chicken is usually enough, but you can certainly go with 2.
Substitute any kind of cream soup, if desired.
We often split this recipe into 2 batches. Each batch goes into an 8"x8" pan. We bake one a freeze the other. When we're ready to bake the frozen batch, we let it thaw completely, and then bake for 25 to 30 minutes.
Nutrition
Calories: 567kcal | Carbohydrates: 48g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1804mg | Potassium: 566mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1145IU | Vitamin C: 6mg | Calcium: 406mg | Iron: 2mg