Chicken Spaghetti


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 ½ 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.


Serves 6 to 8


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