Cheezy Chicken Spaghetti Bake

Rating: 4.21 stars
38 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

This is very good served with garlic bread.

By Dianne VanHuss
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Boil spaghetti as directed on package. Drain.

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  • Meanwhile, brown chicken breast until tender and done all the way through. Shred chicken into bite-size pieces.

  • Melt processed cheese spread in a microwave oven as directed on jar.

  • Pour drained spaghetti in a large baking dish. Add melted cheese spread and soup; mix well. Stir in chicken, and mix well. Cover with foil.

  • Bake at 425 degrees F (220 degrees C) for 25 minutes.

Nutrition Facts

Per Serving:
673.2 calories; 48.2 g protein; 59 g carbohydrates; 126.7 mg cholesterol; 2097.3 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

NANCYBWEST
Rating: 5 stars
01/20/2004
Delicious and easy. I did make a few additions so that I might sneak in a few veggies. I sauteed some green pepper onion celery mushrooms and garlic in the drippings from the chicken. Then added the diced chicken to the veggies and sauteed them together for about 2 minutes then added a little salt and pepper to the chicken and veggies. Once I was tossing all those ingredients together I also added some diced pimentos. Tasted very flavorful and cheezy-my son 2 1/2 year old loved it-especially the noodles. Read More
Helpful
(28)

Most helpful critical review

MariettaKelly
Rating: 1 stars
12/10/2008
I tried this last night and my family did not enjoy it at all. I used 1 pound of spaghetti instead of what the recipe called for. The mixture of the soup and the cheese was just too much. Too bland too cheesy........sorry was not a hit at my house. Read More
Helpful
(5)
38 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
NANCYBWEST
Rating: 5 stars
01/20/2004
Delicious and easy. I did make a few additions so that I might sneak in a few veggies. I sauteed some green pepper onion celery mushrooms and garlic in the drippings from the chicken. Then added the diced chicken to the veggies and sauteed them together for about 2 minutes then added a little salt and pepper to the chicken and veggies. Once I was tossing all those ingredients together I also added some diced pimentos. Tasted very flavorful and cheezy-my son 2 1/2 year old loved it-especially the noodles. Read More
Helpful
(28)
SABRINATEE
Rating: 5 stars
08/03/2003
Excellent -- one of my fave AR recipes BUT two things: the transfer from AR's old format left out that one of the Cheez Whiz jars should be "Salsa" or "Mexican" flavor. Plus if you use just 8 oz. of spaghetti you'll end up with tons of sauce so I use either 12 oz. or even 16 oz. I also add 1 tsp. garlic powder - makes it even tastier! Read More
Helpful
(26)
JOSIE
Rating: 5 stars
07/23/2003
I'm doing dinner solo tonight. Hubby is at a business dinner. I love chicken spaghetti but didn't feel like making chicken or cutting up a lot of veggies so I made this instead. I used plain velvetta since that's all I had and dumped in some Ragu spaghetti sauce. It was a great combination of flavors and I'm sure would have tasted great with some chicken and vegetables..had I been in the mood. It was quick and inexpensive so I'll definitely be making this again. Thanks Dianne. Read More
Helpful
(12)
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SHARON BERRY
Rating: 5 stars
01/20/2004
YUM! Made Dianne's way and also substituted Cream of Mushroom soup for 1 can of chicken soup. We like it both ways. Thank you Dianne... you're a sweetie! Read More
Helpful
(11)
DREGINEK
Rating: 5 stars
07/30/2003
I needed a quick & easy recipe for supper last night to fill us up before we went bowling. I came across this. Not only was it simple but it was very tasty. First I agree with a previous reviewer regarding the noodles-you need more! I used 12oz but next time I'll use 16oz. Also I didn't have cheese whiz so I melted Velveeta and added 1/3 cup salsa to it once it was melted to achieve a close replica of the mexican cheez whiz the submitter had intended. Finally I followed the advice to add some veggies and quick-fry them in the pan I had cooked the chicken (broccoli celery mushrooms) and added a jar of diced pimentos. The result was very good! Would make this again! Thanks Dianne! Read More
Helpful
(9)
OWENS5
Rating: 5 stars
02/16/2006
OOH this was delicious! Hit with my whole family! I subsituted processed cheese for Ragu brand cheddar Cheese sauce in the Jar! and also added a hint of garlic! I didn't do the mexi twist but was very happy about how it turned out will definately cook this one again! Read More
Helpful
(8)
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MariettaKelly
Rating: 1 stars
12/10/2008
I tried this last night and my family did not enjoy it at all. I used 1 pound of spaghetti instead of what the recipe called for. The mixture of the soup and the cheese was just too much. Too bland too cheesy........sorry was not a hit at my house. Read More
Helpful
(5)
ORLTWA
Rating: 5 stars
07/29/2007
Tried this for the first time last night and it was outstanding! Nice and creamy and it was very simple to throw together. Read More
Helpful
(5)
Mandy Hall Lynam
Rating: 5 stars
10/20/2008
This is a very good recipe. I used mexican velveeta with kraft cheese sauce. But kept the rest the same except add brocolli. My child will not eat spagetti or brocolli but with this recipe he loves it..Definetly a kids food... Thank you so much will make often. Read More
Helpful
(5)
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