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.

Anonymous
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

  • Bake in preheated oven until the sauce is thick and the edges begin to brown, about 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

391 calories; 19.6 g total fat; 46 mg cholesterol; 723 mg sodium. 35 g carbohydrates; 18 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2014
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 cheated w/ Fajita Chicken. Yes I had to basically double everything but I ended up making 2 9x13 Glass Casserole Dishes and it was still gone the next day. Everyone loved it and said it was the best Chicken Spaghetti they had. Also I used the Mexican Style Velveeta Cheese too. Enjoy is all I can say. Read More
(10)

Most helpful critical review

Rating: 2 stars
06/10/2015
Made it last night exactly to directions. Wasn't creamy at all pretty thick and sticky. Wouldn't make it again. Read More
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/12/2014
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 cheated w/ Fajita Chicken. Yes I had to basically double everything but I ended up making 2 9x13 Glass Casserole Dishes and it was still gone the next day. Everyone loved it and said it was the best Chicken Spaghetti they had. Also I used the Mexican Style Velveeta Cheese too. Enjoy is all I can say. Read More
(10)
Rating: 5 stars
06/12/2014
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 cheated w/ Fajita Chicken. Yes I had to basically double everything but I ended up making 2 9x13 Glass Casserole Dishes and it was still gone the next day. Everyone loved it and said it was the best Chicken Spaghetti they had. Also I used the Mexican Style Velveeta Cheese too. Enjoy is all I can say. Read More
(10)
Rating: 5 stars
04/27/2014
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 some buttered fresh bread crumbs as a topping and I'd do that again. Thanks S you made a Velveeta believer out of me with this recipe...enjoyed! Read More
(5)
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Rating: 5 stars
02/04/2016
I made no changes and will make it again Read More
(1)
Rating: 5 stars
01/30/2016
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. This is now a go-to for us when we need something to feed a large crowd or just my hungry family. Read More
(1)
Rating: 5 stars
10/04/2017
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 make again for sure. I picked this one because it DIDN'T have canned soup (ugh). I was able to convert it to organic very easily because of this. Read More
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Rating: 4 stars
09/29/2016
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 a bit less cheese and more chicken. Read More
Rating: 4 stars
07/28/2019
Good Read More
Rating: 2 stars
06/10/2015
Made it last night exactly to directions. Wasn't creamy at all pretty thick and sticky. Wouldn't make it again. Read More
Rating: 5 stars
10/28/2014
This made enough chicken spaghetti to feed a small army... and it was incredibly delicious. I baked a topping of Italian-style bread crumbs Parmesan cheese and olive oil on top; I also shredded the chicken instead of chopping it. Thank you so much for this recipe! Read More