Chicken Spaghetti Recipe

PrintEmail

Leave a comment

Login or register to save to recipe box.

Rate this Recipe:

Select ratingPoorOkayGoodGreatAwesome

No votes yet

Yield: Serves 6 to 8

• 1 to 1-1/2 pounds chicken, uncooked
• 1 package uncooked spaghetti
• 1 (8-ounce) can cheddar cheese soup or 1 pound of shredded cheese
• 1 (8-ounce) can cream of celery soup
• 1 (8-ounce) can cream of mushroom soup
• 1 (8-ounce) can cream of chicken soup
• 1 (8-ounce) can of mushrooms
• 1 can of Rotel tomatoes
• 1 medium onion, diced

Preheat oven to 350 degrees F. Boil chicken until done and tender; remove from broth; save broth. Cool and de-bone chicken. Cook spaghetti according to package directions in saved chicken broth. When spaghetti is done, give it a quick cool rinse. Reserve 1/2 cup of cheese for the topping. Place all ingredients in a deep roasting baking dish, mix well. Top with remaining cheese. Bake in 350 degree F. oven until cheese melts.