Go Back

Chicken Spaghetti (fast and easy)

Source: inspired by recipe developed, by Sarah Stevens
Course Main Course
Cuisine American
Keyword canned soup, cheese, chicken, pasta


  • 9x13 baking dish
  • food thermometer


  • 4 cups Deli Roasted Chicken
  • 1 cup onion chopped
  • 1/2 cup chopped bell pepper
  • 1 cup chopped celery
  • 4 tablespoons butter
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Chicken Soup
  • 1 can diced tomatoes and chilies
  • 1 pound Velveeta Cheese cubed
  • 12 ounces spaghetti break into shorter lengths
  • 1 cup grated cheddar cheese


  • In a large pot, saute' celery, bell pepper and onion in the butter until transparent. Add the canned soup and canned tomatoes and chilies and bring to a simmer. Add cubed Velveeta and simmer on low heat stirring frequently until cheese melts.
  • While cheese is melting, cook the spaghetti al dente according to package directions. Drain spaghetti and add to sauce. Add chicken to the sauce and mix well.
  • Place mixture in a 9x13 inch pan sprayed with non-stick pan coating.
  • Top with shredded cheddar cheese ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer placed in center of food registers 165 degree F.