Recipe Cheat Sheet

Chicken Spaghetti

8 servings · prep 20 min · total 60 min

Preheat oven to 350°F
Grease a 9x13-in baking dish
12 oz spaghetti, broken in halfboil until just tender, 8 to 10 min, draintoss together, spread in the dishsprinkle overbake 350°F until bubbly, 20 to 25 min
2 Tbsp buttercook until soft, 5 minstir over low heat until the cheese meltsstir in
1 medium onion, chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles (Rotel), undrained
8 oz Velveeta, cubed
1 cup chicken broth
3 cups cooked chicken, shredded
1/2 tsp black pepper
1 cup cheddar cheese, shredded
Recipe Cheat Sheet
Card image

Chicken Spaghetti, written out

Makes 8 servings. Prep 20 min, cook 40 min, ready in 1 hr.

Ingredients

  • 12 oz spaghetti, broken in half
  • 2 Tbsp butter
  • 1 medium onion, chopped
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel), undrained
  • 8 oz Velveeta, cubed
  • 1 cup chicken broth
  • 3 cups cooked chicken, shredded
  • 1/2 tsp black pepper
  • 1 cup cheddar cheese, shredded

Before you start

  • Preheat oven to 350°F.
  • Grease a 9x13-in baking dish.

Directions

  1. Boil until just tender, 8 to 10 min, drain: spaghetti.
  2. Cook until soft, 5 min: butter, onion.
  3. Stir over low heat until the cheese melts: step 2, condensed cream of mushroom soup, diced tomatoes with green chiles (Rotel), Velveeta, chicken broth.
  4. Stir in: step 3, cooked chicken, black pepper.
  5. Toss together, spread in the dish: step 1, step 4.
  6. Sprinkle over: step 5, cheddar cheese.
  7. Bake 350°F until bubbly, 20 to 25 min: step 6.

More Pasta

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