Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.

  • Add spaghetti and mix well, then stir in chicken. Heat through and serve.

Nutrition Facts

655 calories; 23.9 g total fat; 100 mg cholesterol; 1286 mg sodium. 66.5 g carbohydrates; 41.7 g protein; Full Nutrition

Reviews (164)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2008
Such a wonderful dish!... I boil about 5-6 boneless chicken breast with about 6 chicken bouillon cubes for 45 min to an hour... I also use the whole block of Velveeta (1 lb) and a can of mild Rotel diced tomatoes w/ green chile peppers... makes for a much creamier dish and you can adjust how spicy it is by what type of Rotel you choose. Read More
(195)

Most helpful critical review

Rating: 3 stars
12/03/2003
Recipe was easy enough but it just didn't have the type of flavor that excites my taste buds. Family members said it was good but not great. I did substitute italian flavor tomatoes instead of the ones with chilis because our family doesn't like anything too spicy. Maybe this is why we rate the recipe lower than others. Read More
(4)
205 Ratings
  • 5 star values: 126
  • 4 star values: 52
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
02/24/2008
Such a wonderful dish!... I boil about 5-6 boneless chicken breast with about 6 chicken bouillon cubes for 45 min to an hour... I also use the whole block of Velveeta (1 lb) and a can of mild Rotel diced tomatoes w/ green chile peppers... makes for a much creamier dish and you can adjust how spicy it is by what type of Rotel you choose. Read More
(195)
Rating: 5 stars
02/24/2008
Such a wonderful dish!... I boil about 5-6 boneless chicken breast with about 6 chicken bouillon cubes for 45 min to an hour... I also use the whole block of Velveeta (1 lb) and a can of mild Rotel diced tomatoes w/ green chile peppers... makes for a much creamier dish and you can adjust how spicy it is by what type of Rotel you choose. Read More
(195)
Rating: 5 stars
05/23/2007
This recipe is very good. I did not have cream of mushroom soup on hand so I substituted cream of chicken instead. I also used 2 cups of shredded cheddar cheese in place of the processed cheese. I think this is a great quick recipe to put together. Thanks! Read More
(138)
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Rating: 4 stars
05/18/2006
I wanted to bake this as a casserole so I cooked the spaghetti to al dente using the broth from boiling the chicken (3 leg quarters). I didn't have tomatoes with green chilies but I had some salsa so I added some of this along with the canned tomatoes. I also used about 1 1/2 cups of grated cheddar cheese (some mixed with the soup some sprinkled on top of the casserole). I crushed some nacho cheese doritos and sprinkled on top of the casserole and baked at 350 for about 25 mins. Oh and I mixed in some Mrs. Dash dried onion and seasoned salt because it was kinda bland (hence the 4 stars). We all loved it! (family of 6 ages 3 - 39 years old) Read More
(116)
Rating: 5 stars
06/02/2009
My Mother-In-Law has been making this for years and it is my FAVORITE meal that she makes! And although I do not know where she originally got her recipe from (it's all in her head) I do know that this is the closest recipe I have found and it looks IDENTICAL to the way hers turns out! My mouth waters just looking at it! She uses Velveeta cheese Rotel tomatoes onion green pepper Cream of Mushroom soup and thawed uncooked diced chicken. She boils the chicken and uses the same water to cook her noodles to al dente and drains out enough water to where it just barely covers the chicken and pasta. The cheese makes this dish really really sticky/thick and the starchy water helps thin it out some. While the pasta and chicken boil cube your cheese. This will help it melt more evenly. Then she adds her peppers onions rotel tomatoes mushroom soup and cubed cheese. Once it is all melted and evenly mixed we eat! Read More
(46)
Rating: 5 stars
12/03/2003
I was very happy to rediscover this recipe. My mom used to make this when I was a kid and we called it "Chicken Rotel." This recipe is quick easy and very tasty. I left out the green onions just because I didn't have any and added a small can of mushroom pieces. Exactly like Mom used to make! This is a comfort food for me; thanks for the memories! Read More
(27)
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Rating: 5 stars
07/27/2006
This was great. I didn't want to stop eating. I tasted this dish a few years ago & always wanted to know how to make it. I used 2 cans of tomatoes & 2 cans of cream of mushroom soup. I also used red & yellow bell peppers and fresh mushrooms. I used shredded cheddar & parmesan cheeses. It was still great. Read More
(19)
Rating: 4 stars
04/22/2011
I tried this recipe due to time constraints and what I had on hand. I think the value in the recipe is that it's quick to put together and kids will probably like it if they have a taste for processed foods like most kids do. However as one could probably guess by the ingredient list it does taste pretty much like queso mixed with spaghetti. I guess I prefer to REALLY love something that is this unhealthy.:) So for me too much like junk food to stand as a main dish. 4 stars because kids like it fine quick to prepare and fine for a once in awhile meal. I do think there are better fresher chx spaghetti recipes but they do take longer to prepare. Read More
(15)
Rating: 5 stars
10/04/2012
This is an awesome recipe! My mom used the recipe first. After that I made it for my household. We make this chicken spaghetti at least 3 times per month. Read More
(14)
Rating: 5 stars
05/29/2011
I really liked this a lot. I subbed some garden chives for the green onions used leftover cooked macaroni noodles and added a touch of cumin. It gave it that extra layer of flavor so it didn't taste so pantryish. Next time I will probably use shell pasta. I have made a different version of chicken spaghetti which was very involved(boiling a whole chicken and then picking through it cutting up peppers waiting for it to bake in the oven). This is much easier and tastes just as good. Even though it was a similar recipe this didn't leave me disappointed as the other drawn out one did. I don't know why anyone would take time to make it "gourmet" when you are just going to pour cream of mushroom all over it anyway. Great weeknight meal. Served with garlic bread as the submitter suggested. Next time I might add some shrimp with the chicken for a change of pace. Read More
(11)
Rating: 3 stars
12/03/2003
Recipe was easy enough but it just didn't have the type of flavor that excites my taste buds. Family members said it was good but not great. I did substitute italian flavor tomatoes instead of the ones with chilis because our family doesn't like anything too spicy. Maybe this is why we rate the recipe lower than others. Read More
(4)