Skip to main content New<> this month
Get the Allrecipes magazine

My Chicken Spaghetti

Rated as 4.5 out of 5 Stars
11

"My family has always loved this dish. This makes a big batch, so serve half immediately and freeze remainder. Add additional liquid when you serve frozen portion."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 391
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  3. Melt margarine in a large saucepan over medium heat. Stir flour into the margarine until the flour is completely moistened. Gradually stream milk into the saucepan while whisking with the flour mixture until the milk is incorporated into a smooth mixture.
  4. Stir processed cheese food into the milk mixture in small amounts, letting each addition melt smoothly into the liquid before adding the next; add chicken, chicken broth, mushrooms, salt, and cayenne pepper. Stir mixture, add cooked spaghetti, and toss to coat. Divide the chicken spaghetti between 2 baking dishes.
  5. Bake in preheated oven until the sauce is thick and the edges begin to brown, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 391 calories; 19.6 35 18 46 723 Full nutrition

Explore more

Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this but, I tweaked it a little. I used everything she said (minus the Salt due to the cheese already having it) plus i added a big can of Cream of Mushroom, a Can of Ro*tel Tomato, and I...

Most helpful critical review

Made it last night exactly to directions. Wasn't creamy at all, pretty thick and sticky. Wouldn't make it again.

Most helpful
Most positive
Least positive
Newest

I made this but, I tweaked it a little. I used everything she said (minus the Salt due to the cheese already having it) plus i added a big can of Cream of Mushroom, a Can of Ro*tel Tomato, and I...

Honestly, I wasn't convinced that the Velveeta cheese on its own would work, but this turned out to be pure creamy, cheesy, mellow goodness. The only liberty I took with the recipe was adding s...

I made no changes and will make it again

I tweaked this recipe slightly based on the ingredients I had. I added a can of Rotel tomatoes and some chopped onion so it was more of a Mexican spaghetti and it was delicious this way as well

I doubled the recipe and put in a whole poached seasoned chicken. I used the seasoned broth that I pouched it in for the Chicken Stock required in the recipe. It turned out very nicely. Will ...

I liked this recipe because is was easier than other chicken spaghetti recipes I've seen. I used cream of mushroom soup along with the cheese, white sauce, and broth. Next time I will use just...

I used fresh cayenne peppers instead of powder , plus I added 1/4 more cheese than recipe calls for. This is definitely a Keeper Yum. Bake time at 350 is 30 min.. Great recipe and it makes a lar...

We made it just like the recipe and it was very bland so the next time we made it, we used Mexican Velveeta and used a can of Rotel tomatoes. It was delicious with the additions/alterations. Thi...

Made it last night exactly to directions. Wasn't creamy at all, pretty thick and sticky. Wouldn't make it again.