For some reason or another, this seems to be a favorite of the men in my family.

Marty
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Ingredients

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

Directions

Instructions Checklist
  • Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.

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

  • In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Partner Tip

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

Nutrition Facts

466 calories; 18.6 g total fat; 99 mg cholesterol; 618 mg sodium. 34 g carbohydrates; 37.1 g protein; Full Nutrition

Reviews (248)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/31/2008
I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghetti: Boil 2 split breasts with water carrots onions celery garlic bay leaf salt & pepper. Remove the breasts strain & de-fat the broth. Ladle about a cup of broth into a bowl; set aside. Pour the rest of the broth back into pot & set aside. Skin and debone the breasts when they're cool enough to handle. Chop the meat into bite size pieces; set aside. Bring the broth (and more water if needed) to a boil & cook the pasta per pkg. directions. Return drained rinsed pasta to pot; set aside. Saute 1 c. each chopped onions and bell peppers in 1 - 2 T. butter till soft. Add 1 can cream of mushroom soup 1 can mild Rotel tomatoes 2 c. shredded Cheddar & Monterey Jack cheese season to taste with garlic powder salt & pepper. If consistancy is too thick add some of the reserved broth. Stir in the chopped chicken. Pour mixture over pasta and stir till well blended. Transfer all to a casserole dish bake in preheated 350 degree oven 10 to 15 minutes sprinkle with shredded cheese and continue baking 15 more minutes or till bubbly. Note: 1 spilt breast yields about 1-1/2 c. of chopped meat. Read More
(271)

Most helpful critical review

Rating: 2 stars
12/20/2010
This recipe was a big disappointment. Tasted like "cream of" mush. Thank goodness it was cheap to make. Sorry but it is bad when the replacement food your family wants is Top Ramen and canned Clam Chowder... Read More
(5)
337 Ratings
  • 5 star values: 160
  • 4 star values: 130
  • 3 star values: 29
  • 2 star values: 15
  • 1 star values: 3
Rating: 4 stars
03/31/2008
I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghetti: Boil 2 split breasts with water carrots onions celery garlic bay leaf salt & pepper. Remove the breasts strain & de-fat the broth. Ladle about a cup of broth into a bowl; set aside. Pour the rest of the broth back into pot & set aside. Skin and debone the breasts when they're cool enough to handle. Chop the meat into bite size pieces; set aside. Bring the broth (and more water if needed) to a boil & cook the pasta per pkg. directions. Return drained rinsed pasta to pot; set aside. Saute 1 c. each chopped onions and bell peppers in 1 - 2 T. butter till soft. Add 1 can cream of mushroom soup 1 can mild Rotel tomatoes 2 c. shredded Cheddar & Monterey Jack cheese season to taste with garlic powder salt & pepper. If consistancy is too thick add some of the reserved broth. Stir in the chopped chicken. Pour mixture over pasta and stir till well blended. Transfer all to a casserole dish bake in preheated 350 degree oven 10 to 15 minutes sprinkle with shredded cheese and continue baking 15 more minutes or till bubbly. Note: 1 spilt breast yields about 1-1/2 c. of chopped meat. Read More
(271)
Rating: 4 stars
03/31/2008
I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghetti: Boil 2 split breasts with water carrots onions celery garlic bay leaf salt & pepper. Remove the breasts strain & de-fat the broth. Ladle about a cup of broth into a bowl; set aside. Pour the rest of the broth back into pot & set aside. Skin and debone the breasts when they're cool enough to handle. Chop the meat into bite size pieces; set aside. Bring the broth (and more water if needed) to a boil & cook the pasta per pkg. directions. Return drained rinsed pasta to pot; set aside. Saute 1 c. each chopped onions and bell peppers in 1 - 2 T. butter till soft. Add 1 can cream of mushroom soup 1 can mild Rotel tomatoes 2 c. shredded Cheddar & Monterey Jack cheese season to taste with garlic powder salt & pepper. If consistancy is too thick add some of the reserved broth. Stir in the chopped chicken. Pour mixture over pasta and stir till well blended. Transfer all to a casserole dish bake in preheated 350 degree oven 10 to 15 minutes sprinkle with shredded cheese and continue baking 15 more minutes or till bubbly. Note: 1 spilt breast yields about 1-1/2 c. of chopped meat. Read More
(271)
Rating: 5 stars
03/06/2003
This was fantastic! I did make the following adjustments: I used cream of chicken soup instead of mushroom and I used chicken broth instead of the wine. Super easy makes lots and improves with age! Read More
(211)
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Rating: 5 stars
05/23/2008
My family enjoyed this casserole. I did have to make a few changes to suit our needs though. I used cream chicken soup instead of mushroom a can of drained rotel tomatoes since I was out of bell pepper and substituted chicken broth for the wine. It came out really good! The tomatoes added good color and flavor. Read More
(170)
Rating: 4 stars
06/04/2008
June2008- I made this recipe again today... but didn't have any white wine or whiskey so I thought I would try the chicken broth (as suggested by others). I have to tell you.... it was a disappointment. If you haven't tried whiskey is this dish... you are missing an extra star! It is FABULOUS!! Be brave! Give it a try!!! I had to make adjustments based on what I had in the kitchen. Only used green peppers substituted onion flakes and used whiskey instead of white wine (as suggested by another reviewer). Plus I did add the garlic powder to spice it up...... garlic in everything I say!! All in all my husband and I had never had spaghetti and chicken before but LOVED IT and have found a new way to enjoy spaghetti!! Read More
(60)
Rating: 5 stars
06/17/2008
I made this again tonight and it was still WONDERFUL!! I used a whole bell pepper and sauted it and a clove of minced garlic in 2 T. Archer Farms (Target) Roasted Garlic and Herb EVOO just for extra flavor for a few minutes while the spaghetti noodles were cooking. I omited the onion since hubby doesn't like onion and used two cans of cream of mushroom soup from the other reviewers. I'm glad I used two cans because other wise I think it would have been too dry. Instead of the 1/4 c white wine I used 1/2 c chicken broth just to have a little more liquid. I also boiled the chicken breasts for 30 minutes took them out and added the spaghetti to the "chicken water" so it would give it more flavor too. I baked it covered for the first amount of time and uncovered once I put the cheese on top. I will defiantely make this again! Thank you for the recipe and the other reviewers suggestions. Read More
(56)
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Rating: 5 stars
12/09/2003
This is really good. This dish is also a favorite..but of the women in my family...hahaha!! We added mushrooms (which I don't care for)but did that for the sake of others. And I prefer chicken broth over white wine. When we have large get-togethers we like to make a big batch of chicken spaghetti and a batch of regular spaghetti (for those die-hard red sauce people). There's usually not much chicken spaghetti left after the evening is over. Great Job Marty!! Read More
(34)
Rating: 5 stars
12/09/2003
This has become our favorite recipe. It's SO good and makes great leftovers. Everyone I make it for loves it. I always saute the onion and bell pepper to soften them before mixing with the rest of the ingredients. Read More
(24)
Rating: 4 stars
01/30/2012
Update 1/30/12: I have made this several times & have started adding 1/2 a can of white wine & 1/2 a can of milk. It gives it great flavor!! This was a great start for the recipe. I boiled chicken tenders in water & 1 chicken bouillion cube & diced them. I substituted a can of original Rotel in place of the onion bell pepper and pimento. I also used 1/2 cup of chicken broth in place of the white wine. I added diced black olives for color and they added a great flavor! Very creamy & flavorful! Read More
(20)
Rating: 4 stars
09/15/2004
it was great but a little dry i used 2 cans of cream of chicken soup and chicken broth instead of wine it was good and creamy. i will fix again! Read More
(19)
Rating: 2 stars
12/20/2010
This recipe was a big disappointment. Tasted like "cream of" mush. Thank goodness it was cheap to make. Sorry but it is bad when the replacement food your family wants is Top Ramen and canned Clam Chowder... Read More
(5)