Tuesday, January 29, 2013

Chicken Spaghetti

If you're from the south (or from the north for that matter), chances are you've had some delicious chicken spaghetti at one point (or 50) in your life. It's not just normal spaghetti with chicken instead of ground beef. It's actually a completely weird, unorthodox, strange combination of ingredients that results in the most amazing comfort meal you'll make on a Monday(or Tuesday, or Wednesday, or....you get the idea) night.

Granted, it's not going to win an award for the most beautiful dish. I'll give you that.

There are many recipes out there for chicken spaghetti. This is mine.

- 3-4 boneless skinless chicken breasts (I've confessed my love for the Perdue frozen individually wrapped breasts. They're awesome for Crock-Pot meals and dishes like this!)
- Appr. 8oz(half a package) spaghetti
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Ro-tel (any kind will do)
- Appr. 1/4 cup sour cream
- 1.5-2 cups shredded cheddar cheese
- 1-2 tsp seasoned salt (I used Lawry's)
- 1 tsp onion powder (you can use sauteed diced onions if you like)
- s&p to taste

- In a pot, boil chicken breasts until fully cooked. Remove from pot and set aside to cool.
- Cook spaghetti in leftover chicken broth, only cooking until just al dente. (meaning, it still has a good bite to it and isn't completely tender. It will finish cooking in the oven in just a little bit)
- While the spaghetti is cooking, shred chicken into bite size chunks.
- Mix soups, Ro-tel, chicken, sour cream, shredded cheese, and seasonings in a bowl.
- Once spaghetti is almost done (about 5-6 minutes), transfer to a greased baking dish. Pour soup/chicken mixture over pasta, tossing and combining well. Taste for seasoning and add anything needed. If it's not creamy enough, you can add a little of the broth/pasta water in...or some boxed chicken broth. I didn't find that I needed any.
- Sprinkle top with more cheese (as little or as much as you like) and bake at 350 for 30-40 minutes. If your cheese starts browning too much, you can cover it with foil. I didn't have any problems with it browning.

I serve mine with a little salad and it's the perfect meal!! Makes a ton so you can freeze it for later, or have leftovers the next night. :)

Try it out! You won't be sorry!!


  1. I have never heard of said chicken spaghetti, but this looks delish!!! I may have to try this out...

    1. Oh, it's so so good!! Hope you like it!

  2. I have to be honest... I have never tried Chicken Spaghetti! That is why I wanted the recipe when I saw this on your IG feed!!!! I can't wait to try this! Thanks for posting!

    1. It's so different but so good!! Happy to post it!! Hope you enjoy! :)

  3. YUM! One of our FAVES! I usually use Velveeta, but I like your idea of using sour cream instead...Gonna try it that way next time!

    1. I've never met a chicken spaghetti I didn't like! I think any way it's made is delicious! ;-)

  4. Uh YUM! Definitely pinning this so I can make it sometime soon! This got my mouth watering!

  5. I LOVE it when you post recipes, because it is actually stuff that I can do, haha. This looks sooo delish!

  6. growing up my mom always made chicken spagehetti! I totally forgot how yummy that is! I am going to go home and call her up for the recipe tonight because that stuff is seriously the best. Oh, and I totally love your blog design. Did you do it yourself? It is gorg! Just found your blog and have loved getting to know you better. I'm excited to follow along!

    new follower :)


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