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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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

391 calories; protein 18g 36% DV; carbohydrates 35g 11% DV; fat 19.6g 30% DV; cholesterol 45.7mg 15% DV; sodium 723.5mg 29% DV. Full Nutrition

Reviews (16)

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
(12)

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
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 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
(12)
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)
Rating: 5 stars
02/04/2016
I made no changes and will make it again Read More
(1)
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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: 4 stars
08/05/2020
It was very good. I didn't have mushrooms but I used ritz crackers crumbled with butter to cover the top. I would make this again. Read More
Rating: 5 stars
05/19/2020
I used unsweetened original Almond milk instead of milk, and you can't tell the difference! I also added green chiles for some zip. Great recipe! Read More
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Rating: 4 stars
09/11/2020
A little bland as written but still a good staple meal and quick to make. My only issue is that this is one massive amount of cheese sauce for a pound of spaghetti. I ended up using about 2/3 of the recipe and saving the rest for another meal. Read More
Rating: 5 stars
02/11/2016
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 large amount. Freeze leftovers.. Read More
Rating: 5 stars
08/03/2020
I made it used Mexican velveeta and it was awesome! My family loved it!!! 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