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Chicken Spaghetti

Inspired by Earlene Moore
Course Main Course
Cuisine American
Keyword cheese, chicken, pasta
Servings 18


  • 9x13 baking dish


  • 6 chicken breasts cooked and chopped
  • 1 large onion chopped
  • 2 cups celery chopped
  • 1 cup bell pepper chopped
  • 1/4 cup butter or 1 stick
  • 2 cups powdered milk
  • 3/4 cup cornstarch
  • 1/4 cup chicken bouillon powdered
  • 1/4 teaspoon pepper
  • 6 cups water
  • 2 cans tomatoes and diced pepper I use Rotel
  • 1- 2 pound package Velveeta Cheese chopped
  • 24 ounces spaghetti break into shorter lengths
  • 2 cups shredded cheddar cheese


  • Preheat oven to 350 degrees F. Cook 6 chicken breasts in water until tender. Reserve water to cook spaghetti. Add 24 ounces spaghetti to heated water (may need more) and cook al dente according to package directions. Remove spaghetti from water. Save water.
  • Saute' onion, celery and bell pepper in butter until soft. Add powdered milk, cornstarch, chicken boullon, pepper, 6 cups reserved water (add more if necessary), Rotel Tomatoes, and cubed Velveeta Cheese. Cook until cheese is melted. Add spaghetti. Mix well and put into two large 9x13 inch sprayed pans and top with shredded cheddar cheese. Bake 45 minutes to 1 hour.