This Ultimate Chicken Spaghetti is a family favorite comfort food. The gooey, cheesy perfection just can’t be beat! And it’s so easy to make!
This post is sponsored by my friends at Family Dollar.
Our days are rarely perfect. We clash with coworkers, fight traffic, experience loss, the list goes on. And when things turn sour, we often turn toward the things that make us the happiest. Family, friends, and food often rank high on the scale.
For many of us, comfort food is where our minds go. But what is comfort food? Simply put, it’s food that makes us feel better. It’s Mom’s chicken soup. It’s mac and cheese, a steaming bowl of grits or oatmeal, and grilled cheese sandwiches.
Comfort food is made up of dishes that hold memories for us. Comfort food makes us happy.
With the loss of our sweet family pet recently, comfort food has been on the menu a lot at the Little household. Sometimes a hearty stick-to-your ribs meal is just what the heart wants.
Yeah, yeah, calories… blah, blah, blah, but still. Calories don’t count when your heart hurts, right???
For me, one of my ultimate comfort foods is cheesy chicken spaghetti. You know which one… Velveeta Cheese and Ro*tel tomatoes. Yep. That one. I just love the stuff.
And this easy chicken spaghetti recipe made perfect sense when my friends at Family Dollar asked me to show y’all my favorite comfort food dish. It’s funny because we live out of town a little and the closest thing to us is our Family Dollar store, so I always go by there to grab things for supper.
You’d really be surprised at the selection if you haven’t been in one recently. They’ve got all the staples covered, and as you can see by this recipe, a whole lot more. I got everything for this recipe including the frozen chicken breast and the spices!
There’s just something about this gooey, cheesy pasta with just a hint of spice that takes me back to my childhood. It’s probably one of my all-time favorite dishes. One bite and I’m instantly taken back to my parents’ worn oak dining room table. My spot was down at the end of the table and there was a bare spot where I spilled some nail polish remover one time trying to get a label off something.
They still have that same table and though Dad has worked to repair it, you can still see a little bit of the spot where I used to sit. I love sitting at that table now and thinking about all the happy times we have spent around it.
What is chicken spaghetti?
Chicken spaghetti is a thick, rich baked casserole that includes cooked spaghetti, shredded tender chicken, and Rotel tomatoes in a creamy, cheesy sauce made with cream of mushroom soup, cream cheese, Velveeta cheese, and a variety of spices and seasonings.
Can Chicken Spaghetti be frozen?
I just love that this recipe makes a lot. When it’s just the 3 of us, I’ll divide it into two dishes and either freeze or share the extra one with my parents. And then there’s the leftovers! In fact, I’m wishing I had some right now!
To freeze it, prepare it up to the baking part and then wrap it tightly and freeze.
To reheat it, simply thaw it in the refrigerator overnight. Allow the casserole to sit at room temperature for about 30 minutes before baking to allow the dish to come to room temperature. Never put a cold casserole dish in a hot oven as it could shatter. Then just follow the baking instructions in the recipe.
Can Chicken Spaghetti be made in the slow cooker?
You bet it can! The process is a little different, but I’ve added a new recipe to show you just how to make this in the Crock Pot. I even have a super quick version that can be made right on the stovetop for those busy weeknights.
Ingredient FAQ
Chicken – I use boneless skinless chicken breasts, but an equal amount of chicken tenderloins or chicken thighs could be used as well. You could even use 4 to 5 cups of shredded leftover chicken or rotisserie chicken.
Spaghetti – Be sure to cook the spaghetti noodles to just al dente (or even just under) according to the package directions as they will continue to cook once the casserole is baked.
Ro*Tel – Also referred to simply as Rotel, is a canned blend of tomatoes and green chilis. The product is sold in varying heat levels (Mild, Original, and Hot), so pick one that suits your taste – just avoid the ones that have lime added.
Cream of Mushroom – Personally, I feel chicken spaghetti just isn’t chicken spaghetti without some cream of mushroom soup. It gives the dish great savory flavor. Cream of chicken soup can be used, however.
Velveeta – If you’re not a fan of Velveeta cheese, you probably want to skip this recipe. It’s also a required ingredient – in my opinion. But I know some readers have made it without it.
Cream Cheese – While this isn’t an ingredient frequently seen in this recipe, I feel it gives the dish a creaminess that my whole family loves.
Garlic Powder & Onion Powder – These give the sauce great flavor. I often use granulated garlic or onion as well.
Cheddar Cheese – Some sharp cheddar cheese on the top gives you even more cheesiness and you’ll get that super satisfying cheese pull! Other shredded cheese will work as well.
Recipe Card
Ultimate Chicken Spaghetti
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 (16-ounce) package spaghetti
- 1 (10-ounce) can Ro*Tel Tomatoes
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 (16-ounce) package Velveeta cheese
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
Instructions
- Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
- Preheat the oven to 350°F. Lightly grease a 13×9-inch baking dish with nonstick cooking spray.
- Cook the pasta to al dente according to the package directions. Drain and set aside.
- In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
- Bake for 20 to 30 minutes or until heated through and the cheese has melted.
Notes
Please note:
Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I couldn’t add the Rotel or the cream of mushroom because of my sister’s allergies, but I made two batches and used cream of chicken in place of the mushroom. Both batches were great! I recommend using Himalayan pink salt in the cheese just a smidgen.
Thanks, Christina! Glad you enjoyed it!
4th time that I make it,just the same comment,totally super delicious !!!!
Wonderful! I love these kinds of comments!
I sautéed some onion and red bell pepper and added to cans of the rotel. This recipe is wonderful! Thank you.
That looks AMAZING, Cindy!! Thanks for sharing! Glad you enjoyed it!
My kids didn’t like this recipe. It was pretty dry after baking it with the cheddar. I’d probably skip that step.
Why do you think it got so dry, Katie?
This recipe is so great! Like a big warm hug!
My husband loves it! Thanks for another great recipe ☺️
Thanks, Vickie! I think that’s a perfect description!
Outstanding
Thanks, Gina!
Outstanding.
I made this for a funeral dinner. There was very little left. My family was arguing over who got the leftover!!! Haha now that’s a good recipe!! Thank you for sharing!
Mel
Thanks, Mel! So glad everyone enjoyed it.
Best chicken spaghetti recipe I have ever tried! Made exactly as written.
Thanks so much, Erin! I’m so glad to hear you enjoyed it!
I sautéed some onion, green bell pepper, and fresh garlic & added it to the Rotel/Cheese mixture. I also added a bit of cayenne pepper for a bit more kick. This recipe is delicious!!!
Sounds great! So glad you enjoyed it!
This was amazing, my family is in love with this recipe❤️❤️❤️
So glad to hear y’all enjoyed it!
I tried this recipe a couple of weekends ago and it is absolutely wonderful. Thank you Stacey for all the great recipes.
I’m so glad to hear you enjoyed it!
I’m not able to rate it yet but would like to know if cream of chicken can be used in place of cream of mushroom. Or a can of cream of chicken and a can of cream of celery?
Sure! You’re welcome to make that swap. The flavor will be a little different, but still delicious I’m sure.
sounds good, will make this dish…so very sorry for your fur baby loss…made me cry…they are the loves of a family
Thanks, Susan!
I used to boil the whole chicken with celery and onion…blah blah blah. But since finding your easy recipe – I am converted. I do add celery seed and poultry seasoning with a dash of red pepper flakes (and hot rotel). Other than those tweaks (just for my taste) it is perfect! Give this southern girl some rotel and velveeta and I am happy! And, Calories? Ha – don’t worry about it. 🙂
Ha! So glad you’ve enjoyed this version, Robyn!
Totally super delicious !!
Thanks, Maricela!
For those that don’t like cheese, maybe try sour cream and cream cheese. I have used it in my chicken spaghetti.
Now that’s an idea!
I wanted to like this but it has way too much cheese for my liking! I think I will try less velveeta next time or try a different chicken spaghetti altogether
I hate to hear it didn’t turn out quite as you expected. But yes, anything with more than 1 pound of cheese is certainly going to be cheesy. With that being said, you can certainly use less next time.
Great chicken spaghetti
Thanks!!
Wonderful and easy recipe to follow. Great left overs as well. Thanks for posting!
So glad to hear you enjoyed it!
Was very good ! Had great flavor and the whole family enjoyed it.
Wonderful!
Quick, easy, and most importantly DELICIOUS !
Everyone loves it !
Thank you for generously sharing this recipe !😛
Wonderful! I’m so glad you loved it!
Hi can I substitute the ro*tel tomatoes for a different brand of tomato?
Sure! Other brands make tomatoes with peppers or you could just use plain tomatoes, too. But the flavor will be different with just the plain tomatoes.
I also add one yellow onion and one red or green bell pepper and saute them and then use that same pot to cook the cheese mixture it really adds a lot of delicious flavor!!! Also added some minced garlic…sooo good!
Sounds great! Glad you enjoyed it!
Hi Stacey! Do you think it would be okay to substitute velveeta queso blanco cheese?
I think that would be a delicious substitution! Let me know how it turns out.
Thank you! It was fantastic! I definitely recommend giving it a try. Thank you for sharing this recipe with us.
This dish sounds amazing and I really wanted to try it, but my husband isn’t fond of cheesy dishes, so I modified it a little. I halved the recipe for just the two of us. (Super easy to divide. Definite plus!) I started by sautéing onion and poblano pepper, cit in strips. I added cumin and red pepper flakes, then deglazed the pan with tequila. I then added the soup, cheeses, etc. as written. I replaced half of the velvets with white American cheese and also added a can of diced green chilies. I topped it with crushed taco flavor Doritos instead of more cheese. It tuned out delicious!
Thanks for sharing your modifications!
My Husband Loved it!
So glad to hear it!
Oh my goodness. I never have cooked a chicken spaghetti velveta TOMATO dish. Always thought it was yucky. Someone told me your tastes changes every 7 years. I live and am a born and bred Charleston SC. girl. So you hear a lot of sayings. Anyway this is fantastic. Really.
Now as far as your sweet dog story about your sweet girl passing on. I read this recipe through tears. I have six little dogs I love that live with us. My husband and I have lost many many others. One is currently a bit senile and her family hated her and after a long story she is MY love bug. We have good days and confused days I feel your sadness. They have recently found dogs can and do have the genes to love. They love us. We love them too ! Right Stacey ? Bless you and your family and blog.
Gosh, don’t we?!?! They unconditional love they give us is just unimaginable!
Beverly try this change. 1onion chopped cook in OO till tender. Add the soups but make one tomato soup. Shake in some worchestire for a zing.
So good…..I never have success when following online recipes. This time it turned out perfectly!!! I didn’t change a thing! Thanks
Fantastic! I work really hard to ensure my recipe are approachable and reliable! Glad to hear it turned out great for you!
Sorry, but this is the most disgusting thing I’ve ever made. It has WAYYYYY too much cheese and that mostly because of the velveeta. We’ve never been a velveeta family and it’s going to stay that way. If I ever tried to make this again I’d leave out the velveeta and just put some cheddar cheese in it, but not as much. Sorry, I know a lot of people love this. I tried one more bite the next day, just to make sure it had gotten better. Well it didn’t. I threw it out!!!
Sorry to hear you didn’t enjoy it. Yeah, I’d guess folks that don’t like Velveeta probably wouldn’t like a recipe that has a pound of it in it. It might not have been your favorite recipe, but “the most disgusting thing” you’ve ever made seems a little extreme. I think, perhaps, you could have come up with a more thoughtful and respectful way to say you didn’t like it. But, as they say… to each his own. 🙂
Yes, I too thought she was rude in her comment. Just accept the fact that everyone has different tastes and move on. There is no need for those comments.
Agreed! Thanks, Bev!
Agreed Stacey – we love Velveeta and this recipe was perfect!
So glad to hear it!
Be considerate or move on if you HATE a dish. It is hateful and unnecessary to be so aggressive. You need a hug.
🙂
I’m glad you addressed the vitriol in this comment. I came looking for this recipe because I happen to have some leftover chicken and leftover spaghetti noodles. I thought I would check comments for any extra info from those who have made it. My husband isn’t a big cheese fan but I am. I’m going into it knowing that I will have to modify it to find middle ground on the cheese. The beauty of cooking is learning the skills to make a recipe your own. No need to criticize or be harsh. I appreciate your recipes and refer to them often. Everything I have tried has been a winner. Keep doing what you do!
Thanks so much, Jane! I sure appreciate your kindness!
I guess if I didn’t like Velveeta I probably wouldn’t use a recipe that calls for Velveeta such as I don’t care for peppers so I’m not gonna make stuffed green peppers thinking that I will like them and I just don’t put green peppers in any of the dishes that I make what a rude comment but anyway my good friend makes chicken spaghetti and it is the one with Velveeta and rotel and this is the one that I am making today I am so excited I will be putting my review in later 😋
I look forward to hearing back from you, Jessica!
If someone hates velvets cheese to begin with why would someone even make it. Makes no sense to me
I do not really understand the need to write a review as hateful as that. If you did not like the recipe Love, than just say so… Absolutely zero need to go to that level. Obviously, many actually Love this recipe, my family included. There is simply no need in being Catty….
Tuesdays is “Movie Night” with the family we take turns with the food. I fixed this with one minor change I used a Rotisserie Chicken from Sam’s and a fresh medium onion minced in my Ninja Chopper. I live in the piney woods of east Texas ,3 miles past nowhere, my driveway is over a half mile long but fortunately the little town a few miles away just put in a combined Family Dollar and Dollar Tree it opened last week so I got my garlic powder and cream cheese there. It got rave reviews with a call to make it again. Next time it will be the stir fry noodle casserole.
So glad to hear it was a hit, Bill!
This is just the recipe I was looking for! But in the directions, you say to combine the Rotel with the juice. What juice? Did I miss something?
Hi Beverly,
He means to pour in the whole can of tomatoes along with the juice/liquid that comes in the can. Don’t drain it out first. There is no separate ingredient of juice. Hope this helps.
Exactly. Thanks for jumping end to lend a hand!
Just as Alanis said, it simply means that you don’t drain the Ro*tel. You include the juice in the can in the recipe.
Beverly, I believe he means the juice in the can, as in don’t drain it. Good luck!!
This is absolutely delicious and so easy!!!! It makes a ton!!! After cooking the spaghetti I just throw everything in the crockpot until the cheese is melted and everything is heated through. I don’t like to use my oven because it gets the house too hot here in Texas.
I tried to rate it but it wouldn’t let me.
FIVE MLLION STARS***************
Well, it did let me rate it after all!!!!
Ha! Love it! I sure appreciate it, Amy! So glad to hear you’ve enjoyed it!
It was delicious…my whole family loved it😊
I’m so glad!
Newbie says posts of recipes are repeating 5 times on my page.
My daughter loves this! She’s autistic and we’re always trying to expand her favorite dishes. This has two of her favorites (cheese and pasta), and her glee when she sees it being served is wonderful. Thanks for sharing!
FYI, I used two cans of cream of chicken with mushrooms soup for this, and we all love it.
This comment literally made me tear up! Thank you so much and I am so glad she likes it!
Absolutely delicious! I didn’t have cream of mushroom so I used cream of chicken and celery. This will be on my favorite list!
That sounds great too!
Well, I’m late to the party! I’m making this NOW, and can already give it 5 stars. Some recipes you just know. There will probably be a cayenne and cracker crumb topping because that’s how we roll. Read your comment section and LOVED your, “mind your manners,” reply. Thanks a bunch!
That sounds great too!
Love this recipe will make more
So glad to hear it!!
Too mushroomy. Kicking myself for not trusting my gut to use one can of cream of mushroom and one can of cream or chicken and instead going with the 2 cans of cream of mushroom as the recipe suggests. Otherwise, good call with the cream cheese.
My family loves your Ultimate Chicken Spaghetti. Definitely a 5 star recipe.
Thank you so much Anna!
This is the best recipe ever. So much for turkey and dressing. My family asks for my chicken spaghetti. My husband asks for it at least 6 times a year. I make it because it’s a wonderfully amazing comfort dish for any occasion! Thank you for bringing my family back to the table. Allison Allen
Allison thank you so much!
The best chicken spaghetti I’ve ever made. Everyone raved about how good it was. Thanks for sharing.
I’m so glad your family LOVED it!
I made this and it was amazing! I would like to make this to freeze for my postpartum friend. What would be your recommendations on how long it could be frozen for and reheat instructions? Thank you!
I would think it could be frozen up to several months. To reheat I would thaw overnight in refrigerator. Wrap tightly in foil in bake at 350 until heated through. Just keep in mind you can’t put a cold dish in a hot oven!
I meant to ask you if you can make and freeze for future gatherings??? I didn’t know with all the different cheeses.
Definitely freezes well!
Love this and ever time I make it, everyone else loves it!
This is definitely one of our most popular recipes!
I have made Chicken Spaghetti for years and it is always a hit.When I scheduled meals for church member home from hospital or a new baby I would get a lot of requests for this. I didnt use rotel I chopped red and green bell peppers, a little celery , 2 cans cream of mushroom , velveeta cheese, and chicken broth to thin the sauce. I like the rotel in mine but a lot of folks dont care for it. I will try the cream cheese also. Sounds really good! Cant wait to try it!
I hope this recipe ends up being as good as your requested one!
My family love it!! They said it needed to become one our rotation, especially when wanting something comforting. I followed the recipe exactly, except that, as many in the comments suggested, I substituted a can of cream of chicken for one of the cans of cream of mushroom. It is a very rich meal, so you definitely need to serve with a salad or steamed broccolli.
So glad it was so good (and worthy of weeknight rotation, too)!
Dude, your Chicken Spaghetti recipe is absolutely amazing! I do add a couple of my own tiny tweaks to it, but whenever I go to make it, I always opt out of bookmarking your site, to search through Google for it, so that perhaps others can gain such a tasty recipe upon their first few results of search query. Definitely the most delicious, cheap, and easy recipes I’ve seen of this particular dish, and one I’ll continue to follow darn near to a T! It’s also one that can be done with simple ingredients from any Dollar General store.
Thank you a million and more!
Mark, thanks so much for taking the extra steps to get to the recipe. Having our recipes show up in Google certainly does make a difference for us.
I married a southern man and unfortunately he got the raw end of the deal! This city gal was not raised in the kitchen! My husband has raved for the past few weeks about me stepping my game up in the kitchen and telling our two boys how proud he is of their momma! Low key: it’s ALL you and I’m sad it’s taken me this long to stumble across southern bite! These are the EASIEST, TASTIEST meals to follow and believe me, we all clean our plates! Thank you for taking your time to share all of this delicious love! I’m growing to love cooking and my family sure loves that I’m loving it!
Shhhh… it’s our secret! So glad that you are enjoying cooking for your family.
I love this recipe! I always switch out the 2 cream of mushroom for cream of chicken and add some chicken stock, but love it every time! ❤️
So glad to hear it, Katelyn!
Made this for my parents (late 80’s) when they came home from a Church conference (being gone for 4 nights), they & I absolutely loved it!!! I did use the 8oz of cream cheese (instead of 4) & I used two cans of the Rotel. I did add Italian seasoning & oregano. I definitely will be making this again!!! It was a win, win & I served with garlic bread sticks. Thank you so much for sharing!!!!
Wonderful! I’m so glad everyone enjoyed it!
This is seriously one of the best casseroles/dishes I’ve ever made.. I followed it to a T but did replace one can of mushroom with chicken.. added a little extra heat with some jalapenos and holy wow!! I would recommend eating it maybe twice a year though.. this CANT be good for you haha.. gonna show this to my buddy who makes something similar.. thank you
So glad you enjoyed it!
Can you make this the night before and deep in refrigerator?
That shouldn’t be a problem, but if you heat or reheat the next day make sure to put a cold dish in a cold oven, or you could let it come to room temperature prior to putting in preheated oven.
I’m from south MS but I’ve never had or even heard of this until adulthood. But man, I’m hooked! I like to buy a rotisserie chicken from the grocery store deli to make two meals and save some time and money. It’s easier to pull all the meat while it’s still warm but if you purchase the leftover ones that are cold they are half price and still good – plus those are covered by WIC and SNAP. And the only
Other thing I do differently is the topping. I love the buttered and crushed ritz crackers for casseroles and it does well on this one too!!
Yes indeed! I always make two dishes (one to eat immediately, and one to leave in the fridge until the next day!)
My mom made this for years without the rotel tomatoes and I’m 66 lol. My sister started adding the rotel, our family generations down love both ways! Kids, grandkids and great nieces and nephews ask will you make chicken spaghetti!
Have never tried crock pot version sounds like a go to for gatherings!
That sounds like a great idea!
Sorry, I didn’t stick around to read or try the recipe, although the photos looks great. The reason I left was all the talking ads competing and creating an awful noise pollution in my living room, and I was unable to silence them. I understand the need for ads to help pay for your site but it would be so much more enjoyable without all the competing side videos everywhere.
I’m so sorry to hear you had trouble. You should never have ads playing with audio on my site unless you click them. I’ll have my team look into it.
I have not made it yet but will be soon. I’m working in the kitchen at a senior center and have been looking for recipes for about 30 people. I am by no means a cook but I think I can pull this off. Our other cook left and somehow it became my job.
Hopefully they can fill the position soon.
I know it will be at our Christmas Eve party too. Thank you.
So glad this recipe worked so well for you!
My husband’s parents are 80 and mine are 90. I like to cook for them and needed something for tonight. I made this and your huge pan of Bro wnies and had plenty for all 3 households. Both did NOT disappoint! We loved it all. I don’t usually like an iced brownie but these were fantastic! Thanks for the great recipes (as usual!). 😋
I made this last night. Followed the recipe. So delicious and perfect for cold weather. Thank you for sharing your recipe 🤗
Made this tonight , the crock pot version. Company worthy. Loved it. I added a jar of artichokes because I love them too. Janet
So glad to hear you enjoyed it! I’m a huge artichoke fan so I love that idea!
Oh my!! I’ve been looking for this recipe! When I was a teenager, (in my late 40’s now) I lived in Louisiana and my aunt would make this for supper and we all would anticipate it all day. We always made garlic bread to go with it. If there were leftovers, my uncle would make a sammich out of it for his lunchbox. I can’t wait to make it! Thank you. I’ll let ya’ll know how it turns out.
Please do let me know! I remember making sandwiches out of regular spaghetti as a kid, so I bet this would be delicious, too!
I am fixing this right now. My daughter hates cheese so I am making it on a child-free night. It sure smells good!
Sure hope y’all enjoy it!
I lost my mom when I was 12 and after a failed “Betty Crocker Recipe File” (As seen on TV) epic failure I started learning how to cook. It was just me and my dad at home and he worked hard and late hanging sheetrock every day. So I started teaching myself how to cook and leaving his plate in the oven. I just tried to remember how my mom made stuff and tried to mimic her, plus using the recipes she wrote down. Didn’t burn the house down so I reckon I was successful. Somewhere along the way, my dad learned how to make chicken spaghetti. It wasn’t my mom’s recipe, but it was THE BEST chicken spaghetti I have ever tasted. Unfortunately, that recipe is long lost, probably taken by my ex or lost during one of my PCS moves in the Army. My daddy’s culinary repertoire consisted of slap yer mama awesome BBQ, great pickles, hot chow-chow, and chicken spaghetti, but this for sure is a good memory food. So I search for a whole bucket load of chicken spaghetti recipes and here I am. I immediately ruled out any recipe that didn’t have Rotel tomatoes because that’s one ingredient I remember for sure (besides chicken and cheese). Rotel and then some because his recipe had a serious kick. I’m going to make this for my family soon, I know my son will absolutely love it. By the way, the one recipe I got from my mama was her buttermilk pie recipe. It is literally the best buttermilk pie recipe in the universe. Heck, I’ve had co-workers tell me that my pie was better than their own grannies pie. And my boss did buy one for $375 bucks to support United Way. 🙂 Anyway, thanks for taking the time to post these recipes. Most of the time when folks think about southern cooking they think about women, so it’s good to see a fellow Southern man cookin’ up good eats. (I’m Texan, but I won’t hold you not being a Texan against you.) God bless.
I’m so glad to be able to share! That buttermilk pie sounds like quite the recipe!! Sure hope you’ll enjoy the chicken spaghetti!
I made this tonight 👍 I don’t usually respond after trying recipes but this was delicious. Rotel gave it a nice little kick. Walmart sells pulled chicken in the deli, it works very well and it’s seasoned. I used cream of chicken since I don’t care for mushrooms. I only added sweet onions, yellow and orange peppers. I have seen other recipes from other sites, glad I settled on this one. Thanks, I will look for more from you!
Thanks, Cathy! I saw that chicken in Walmart the other day and have been meaning to try it! Glad to hear you enjoyed it! Hope you find many more you enjoy just as well!
Sounds awesome but we can not handle any hot spices. Will it change much to just use canned chopped tomatoes? I don’t normally purchase Ro*tel tomatoes so I don’t know if they make one without the peppers so am wondering if it would mess up the recipe if I don’t use the tomatoes with the hot peppers? THANKS!
It won’t quite be the same without the Ro*Tel. You can actually find a version of Ro*Tel called “Milder” and there’s no heat at all.
I fix this tonight 11/11/2021 and my husband love it, he said it’s the best chicken spaghetti he had. Thank you and I’m sure I’ll be fixing it again.
Awesome! So glad y’all enjoyed it!
I’m so glad I found this recipe. An old neighbor told about hers using Velveeta, Rotel and cream soups but didn’t write it down for me. I made this for my family last night (Halloween) and the adults loved it, but when I make it again I will probably use the ‘mild’ Rotel tomatoes as the kids thought it was too spicy (which I usually buy the mild but must have picked up the wrong one). What was great is I had all the ingredients except a full 2 lbs of chicken breasts, but I did have 2 bags of frozen grilled chicken I baked and shredded for it. It was great and I had a good-sized portion leftover for me. I ‘ll definitely be making it again. And I agree nothing replaces Velveeta, my son-in-law is a cheese snob so I didn’t tell him what was in it. He ate 2 big helpings and took a large serving to work with him.
So sorry about the loss of your furbaby. In the past 5 years I’ve lost 2 Heelers to old age (17), one was blind too)) and a small rescue that a neighbor dog got to when we were on a walk and didn’t survive. It’s so hard to deal with even though you know the end is near.
Thank you for the comforting recipes. I found your Stuffed Cabbage Soup and am trying that next was well as The ‘Butter Bean with Ham Hocks’ soup, like Mom used to make. She would mash the beans a little bit for a thicker broth for soup. It was great.
Thanks so much for the kind words, Nancy. So glad to hear that y’all enjoyed this one. I hope you’ll find many more. Enjoy!
Can I substitute cheese?? I love it by the way!! My favorite recipe!’
I’ve just not found anything that replaces the Velveeta. Nothing is quite as melty as it.
I am a college student and was looking for something quick to make for my boyfriend and I and OMG SOO GOOD. Most definitely will be making it again and again! Thank you for sharing!
So glad to hear y’all enjoyed it!
Chicken Spaghetti is probably our favorite comfort food. My wife has made it since we have been married – 51 years now. Her secret ingredient is green olives that are cut into chunks and added before placing in oven. Sometimes we sprinkle some on top when serving. The distinct flavor you pick up and hint of the olive’s saltiness gives this dish added flavor.
I love green olives, so I’ve got to try this! Thanks for the idea, Rob!
Can you add seasoning while cooking the chicken breast? I am all about extra flavoring layers to what I am cooking.
Of course!
I’m eating this right now and I don’t know how anyone can say it’s bland. I followed the instructions exactly, but used rotisserie chicken. Regarding the comments about the cream of mushroom/chicken, Campbell’s actually makes a condensed cream of chicken AND mushroom together, so I used 2 of those. This has a lot of flavor and it makes me wonder if people who complained maybe just put diced tomatoes and not actual Rotel. I made it oven ready and stuck it in the freezer overnight, and heated it up from a cool oven for over an hour. Tastes great!
Thanks, Faith! Glad to hear you enjoyed it!
If I were to use cooked shredded chicken in lieu of the frozen chicken how many cups would you recommend?
It should be between 5 and 6 cups of shredded, cooked chicken.
My FAV
Thanks for the great review!!
Super delicious! My family loved it!
So glad to hear it!
Hi Stacey, I happened upon your recipe today and recognized the familiar ingredients from my Dad’s chicken spaghetti. Only a few minor differences from what I’ve grown up on. Being raised in Louisiana, no dish is ever bland because we like it to have flavor! Your recipe includes plenty of savory flavor. My dad would occasionally put crushed potato chips on top or cover generously with Italian bread crumbs before he baked this masterpiece. Always, always delicious day of and especially, next day! Thank you for sharing your recipe with us!
How sweet! Thank you, Cheree!!
This was delicious. Reminded me so much of my grandmother’s chicken spaghetti. She was a fabulous cook. So this is a big compliment to you and your recipe. We really enjoyed this and will definitely make again.
That’s quite the compliment!! Thanks, Lisa! So glad to hear y’all enjoyed it!
Chicken spaghetti is indeed THE best comfort food… Your recipe is delicious. I made just a couple of tweaks. I omitted the Velveeta and doubled the cream cheese. Instead of cream of mushroom, I prefer the richer flavor of golden mushroom soup. For the chicken, my favorite is to debone a rotisserie chicken. This always turns out great! Thanks for a delicious recipe. I am so sorry for the loss of your beloved family pet…
JoEtta
JoEtta! I LOVE golden mushroom soup, but never thought about putting it in this! What a great idea! Thanks for sharing your tweaks!
I made this last night and it was delicious! Even my picky eater liked it. It is a mercifully easier version of chicken spaghetti than Craig Claiborne’s which is an all day affair. I followed the recipe even more closely than most I see on line with only one exception. I used a rotisserie chicken instead of cooking chicken from scratch. Rotisserie chickens usually have some gelatinous material in the bottom of the container and I always include that for a bit more flavor. My experience with posted recipes is that the prep time is always significantly longer than indicated and this was no exception. I think those times are for a TV chef with a background crew that has everything set out in advance. Anyway the recipe was really great and satisfying plus EZ to prepare. Thanks for making it available.
I’m so glad to hear you enjoyed it, Jimmy! The rotisserie chicken is a great idea for extra flavor and a great shortcut!
I made this for supper tonight and am going to make my self sick from testing it while cooking the sauce…. I could literally drink it is so good. Thank you for such a tasty meal!!
Awesome! I’m so glad to hear it was tasty!
Thank u for sharing your time and recipes. Ive made this a couple of times. And alwaysa hit!
So glad to hear you’ve enjoyed it!
I love this recipe. I’ve made this a few times and sometimes I like to modify it with substituting one Cream of Mushroom for Cream of Broccoli and topping with French’s Fried onions and Bacon.
Those sound like some seriously delicious substitutions! Glad to hear you’ve enjoyed it!
Looking for some new recipes for February and this fits the bill for a cold Ohio winter! Can’t wait to try it!
Hope it turns out great for you!
Omg ???? this was delicious, my first time making it and I was kinda iffy but it came out good ????. Thank you ????
So glad it turned out great for you!!
Can you make this the day before and just put everything together in the casserole dish and put in fridge before baking and bake the next day?
I’ve certainly done that before. Just keep in mind you don’t want to put a cold dish in a a hot oven, so start it in a cold oven or allow it to come to room temp before adding it to a preheated oven. Being that it might take a little while longer to cook, I might wrap it tightly in foil for the first half of the cook time.
This SO reminds me of my mom and made me feel good when I made it. My sons grew up with dishes from another country and I’ve been trying to get back to my Southern cooking roots so that they have something of me and this just fills the bill. Velveeta? They didn’t know about it and now it’s stacked in my pantry! Thank you, Stacey.
So sweet! Glad y’all enjoyed it!
I made this tonight and it was delicious and easy!! The only Velveeta that I had in the cabinet was the Queso Blanco kind but it worked perfectly and tasted great! Thank you!
Sounds great with the Queso Blanco! Glad you enjoyed it!
Comforting, filling, and so flavorful! My family enjoyed this recipe so very much. I made it exactly as directed. Thank you for sharing this wonderful recipe. Peace and blessings to you and yours!
Thanks, Molly! To you as well! Glad you enjoyed it!!
Easy and quick recipe! Perfect for a busy wife/husband during the weekdays.
So glad to hear you enjoyed it!
I love this recipe! I use HOT Rotel for an extra kick, and this is a household favorite.
Love that! Glad you’ve enjoyed it!
Delicious. I have never made chicken spaghetti before. This is restaurant quality. Share this recipe with your spaghetti lovers!
Awesome! So glad to hear you enjoyed it!
Can you make this dish with something other than cream of mushroom? We don’t like how it tastes …
You can use cream of chicken. Will that work for you?
Just made this and it is DElish!!! Thank you for the wonderful recipe!!
I’m so glad you enjoyed it! Thanks for letting me know!
Chicken spaghetti was my son’s favorite dish. Today, is his 3rd heavenly birthday, so we will celebrate with chicken spaghetti tonight in honor of him.
So sorry to hear about your son, Christina, but I’m honored to have one of my recipes be a part of such an important celebration. Praying for comfort for you and your family today.
I so wanted to love this casserole but I definitely did not. The consistency was very gloppy and a big turn off from bite one. Additionally if I hadn’t added diced bell peppers and onion it would have been virtually tasteless. The entire ensemble met my garbage disposal without hesitation. To each their own.
Had you heard of chicken spaghetti before you tried the recipe? Did you also use the Rotel?
Sounds like you didn’t use Ro-Tel tomatoes and maybe substituted regular canned tomatoes. Makes a BIG difference.
I just made this for a pot luck at church tomorrow. It looks great and tastes great. I am going to refrigerate this evening and bake in the morning. I am sure it will be enjoyed by all!
I sure hope everyone enjoyed it!!
I was looking for a recipe. Wanted something different. If I can give it 10!!! I would!!! First time and recipe was easy to follow. The outcome was Delicious
Awesome! I’m so glad you enjoyed it!
Do you use the block velveeta cheese or shredded velveeta cheese?
This calls for the block.
So I followed the recipe to a tee, and it tasted great, but was dry, almost like it needed a liquid added like milk or cream. The next day it was very dry. Went back to see if I omitted a liquid but didn’t see any. Am I the only one?
Hi Karin! It’s a thick casserole for sure, but I’ve not heard anyone mention it was dry. You can always add some of the broth after cooking the chicken to add some more moisture next time.
This is by far the best chicken spaghetti recipe I have ever tasted. I made it tonight and my picky son even ate it and asked for more. Thank you so very much for taking the time to share it. I will definitely be adding it to our favorites and even to our weekly meals.
Awesome, Ashley! I’m tickled to hear that everyone enjoyed it! We sure love it at our house!
Is there any substitute for the velveeta? Or is there something to add to take away the processed cheese taste? When I first saw the pics, I was drooling. Then i read the dreaded “V” word. It’s just not my fave ingredient. Thanks!
Hi Jessica! Honestly, short of making your own, I’m just not sure there’s a great substitute for Velveeta. Nothing melts quite like it.
Hi jessica. U can substitute the velveeta cheese for nacho cheese sauce. I get the one in the box feom wal mart
Thanks for helping out, Malena! I’ll have to try this, too!
This is sooooooo very good…… I can’t even tell you how good this is, wait yes I can …….. my 16yr grandson, ( who hates everything) has asked to have it for dinner tomorrow. He never wants to eat or try new things…… EVER- NEVER !!!!!!! So yes it was a big hit. I then tried it on my co-workers @ The hospital, and yes RN approved and going a step further Dr. approved.
Amazing! I’m so glad everyone enjoyed it!!
I just have regular cream of mushroom soup and it’s not diluted , is it okay if I just use it?? Just curious.
Yep, that works.
This is a continuation to my previous reply…if you have an ALDI grocery chain in your area, all of the ingredients can be found there at a really economical price.
I was scrolling the internet for something budget friendly and easy that I could do with about 9 chicken breasts I had thawed out and I came across this recipe. The word Southern caught my attention, being I am a native Floridian and still living here to this day. I doubled the recipe so it would accommodate a large family for 2 days. They absolutely loved it! Thank you for this, Stacey! They all prefer this over my usual Chicken Alfredo. This is easy to make and very budget friendly. We are having leftovers tonight. I paired it with garlic green beans and garlic bread…so delicious! This is my new go to food/recipe site. Can’t wait to try these delicious desserts on here! Stay safe and happy cooking!
Thanks so much of the kind words, Kaleta! I’m so glad that this recipe has helped you feed the fam! I hope you find lots more you enjoy, too!
Thanks so much for the recipe. One of my son’s loved chicken spaghetti but I never really had a specific recipe so I would add and taste which didn’t always turn out the same. And, my husband is bad about eating my Velveeta on crackers and not telling me. I will definitely be able to finish the dish faster. Recently I saw the Velveets portions at Wal-Mart which is good info because most stores have stopped having the portions lately.
You’re so welcome! Hope it turns out great for you!
Love this recipe this is my 100th time making it cant get enough!!!
Sweet! That’s quite the endorsement! So glad you’ve enjoyed this. We sure love it!
How long should the chicken boil?
I wish I could give you a definite time, but it all really depends on how thick the chicken is.
This looks amazing/11 Can’t wait to try it. But I was wondering if by chance there was a Instant Pot version? If not no worries I’m still going to try it!! Thanks for sharing!!
I haven’t done this one in the instant pot, but if you try it, I’d love to hear how it goes.
I am going to try this but using cream of chicken with herb and cottage or riggota cheese instead of cream cheese! Sounds delish! And just stew tomatoes I’ll dice up myself can’t have the peppers! NEVER HAD THIS! Can’t wait Ty ????
Hope it turns out great for you!
Not good at all. Too thick and didn’t like all the velveeta cheese taste. Bland tasting even after increasing spices. I divided the recipe into two pans and intended to freeze extra for later, but threw cooked leftovers in the trash and gave away the extra pan. It hurts my heart to leave a bad review, but that’s the point of reviews, right, to give your honest opinion and suggestions for the next person along the way? This spaghetti recipe is the ONLY one of yours that I have tried and not liked! That means I have been really happy with recipes from this site. Thank you for listening and I’m really sorry that my review was bad, but I had to tell the truth. Hated the Velveeta taste.
Hate you didn’t enjoy it! With all that Velveeta in there, it’s hard for it not to taste like Velveeta. Glad to hear you’ve enjoyed other stuff, though!
If you don’t like Velveeta, why the heck would you make a recipe that calls for half a pound of it?
When is says add the tomatoes and what juices ?
It’s just the juice in the can of tomatoes.
I saw this recipe and was like, “OH! I have all of these ingredients on hand!” The BEST recipes are when I don’t have to run out for anything and the ones that don’t require exotic ingredients like Yak Butter and shallots! This looks delicious.
Ha! So glad you enjoyed it, Sharyn!
STACEY!! This dish is scrumptious! And it is a beautiful casserole. I have to be honest…
I like things seasoned well. So, I seasoned the water I boiled my chicken in with the standards: seasoned salt, garlic salt (no powder available), onion powder, parsley, and Italian seasonings. I know… But my meat has to have flavor! I then followed your recipe, with a few more minor exceptions.
I added about 3/4 T. butter to the cheese mix. Yes!
I added black pepper. Yum.
And I added some of the shredded cheddar cheese to the cheese melt for flavor continuity.
I also used elbow pasta. Nothing against spaghetti! I actually wanted fettuccini, but it didn’t make my grocery delivery order. Elbow was what was in my cabinet. (TMI!)
Anywho… Thank you for sharing this recipe. I truly didn’t know how the cream of mushroom was going to work, but Lordy, this casserole is delicious!
Ha! I appreciate you trusting me and I’m just tickled it turned out great for you! On a side note.. Isn’t that grocery delivery amazing!?!?!
I have made this several times for my picky kids and they love it! I use regular ketchup as that’s usually what I have on hand and it’s perfect. Thank you for sharing!
So glad they’ve enjoyed it, Melissa!
I fixed this for supper last night, for my daughter and I, It was good, but a little bland for me. I will make it again and tweak it a little . It was a new recipe for me , so I always follow Directions closely the first time, next time I might tweak it to suit myself . Thanks for sharing .
Can I put this together the night before and bake the next day after refrigerating? If so any tip on what temp and how long to bake for?
Yes! You’ll need to start it in a cold oven or bring it to room temp before putting in the oven, otherwise you risk the dish shattering due to the extreme temperature change. If you bring it to room temp, the cook time should be roughly the same. If you cook it from cold, it really depends on how quickly your oven preheats – I would recommend an additional 15 minutes but can’t be sure.
I’m considered a really good cook but always say your dish is only as good as your recipe. This one is absolutely fabulous! Comfort food at its finest, easy to make, economical…..what more could I ask? Made it last night for my grown kids & spouses & they all went back for seconds, which since it makes so much meant there was plenty to go around twice. Thanks for sharing this wonderful recipe. I shared it to my Facebook page.
Sorry for the loss of your pet. I know it’s been a while but still, we miss them for always.
Nothing makes me happier than comments like these! I’m so glad that everyone enjoyed the recipe and got a chance to spend some time together!
Today, I fixed this dish and my daughter came over and we love it. Can’t wait to fix or again. Giving some to my friend who doesn’t like to cook but is appreciated when I make something. Again, very good.
I’m so glad y’all enjoyed it!!
This. Is. The. Best. Ever.
SO glad you’ve enjoyed this so much!!
My family absolutely loved this!
Awesome! So glad y’all enjoyed it!
So I’m in the process of cooking this recipe right now and I’m scared I boiled my chicken for too long instead of “simmering” it ????! I’m so excited about all the cheese, though! The picture for the recipe looks amazing so I can’t wait until it’s done! 🙂
The recipe was AMAZINGGGGG!! My mom had THREE back to back helpings and this is someone that normally eats like a bird.. she loved it! My dad even enjoyed it and he’s not a pasta person whatsoever… thanks so much!!!
I am SO glad you enjoyed it!!
My husband loves this dish! A good friend has a niece who was just diagnosed with leukemia, so I’m currently making it for her family as a freezer meal. When giving them the directions, should they thaw before baking or bake it frozen? If baking frozen, what would the cook time be?
I’m so glad to hear your husband like this one! And how thoughtful to share with your friend and her family. I would recommend thawing this one in the fridge overnight first before cooking it.
My boyfriend recommended this recipe and I followed it step by step. Thank you! It was quick, easy, and filling.
So glad y’all enjoyed it, Ashley!
I just recently came across your blog….OMG so many dishes I wanted to try!!!!!!! So I started with the chicken spaghetti-drop the mic tasty!!!
Ha! Thanks, Carolyn! I’m so glad you enjoyed it! I hope you’ll find lots more you enjoy!
Hi Stacey
Looks like another yummy recipe. We will enjoy making and eating it. There’s only the two of us so could someone tell me if I should bake the extra casseroles before freezing or wait till ready to serve. Also if you know which way is best for lasagna also.. I love reading the comments, they are all so interesting and helpful.
Hey Stacey, keep on cooking your greatness….love it and thank you!!!
Thanks so much! I would recommend freezing before baking.
I made this today. I had to substitute macaroni for the spaghetti, but it was very tasty. It makes a lot, so some of it will be frozen for a lunch or two next week. Thank you for the recipe.
It freezes pretty well! So glad you enjoyed it!
Has anyone tried this using spaghetti squash instead of pasta for a low carb dish? Would love to know how it turned out!
this is absolutely fantastic!!!!!
Thanks! I think so too!
Made this once before for my girlfriends family and they loved it and want me to make it again. I was just wondering what you would do differently to the ingredients if you were to add vegitables to it. Or if you have any recommendations for a side for this? Thanks
We typically serve it with a big salad. I’m afraid adding vegetables to the dish itself, will alter the flavor too much.
Hey, Stacy! I don’t usually comment ’cause I don’t like the way people change a recipe and then criticize it when it doesn’t turn out just right! This was my first time ever to make “Chicken Spaghetti” even though I have been married for almost 50 years and reared two strapping “boys” now in their 40’s. I had no idea where to start but, when I saw that you had a recipe, I knew it would be absolutely perfect…I think that you are a great southern cook and that your recipes are so simple yet always fabulous! But…and there is always a but, isn’t there? For those who would read “Velveeta” and just skip a really good recipe, I have a suggestion. I just used an extra cup of four cheese Mexican blend and doubled the cream cheese. I also switched cream of chicken soup for the mushroom(personal preference.) It reminded me just a tad of King Ranch Chicken Casserole which has always been a family favorite. One more thing…If you aren’t used to using angel hair pasta, you need to watch it closely…it cooks much more quickly than regular spaghetti, which I unfortunately, found out the hard way! Thanks again!
Hi Anne! Thanks so much for the feedback and tips. I know this will certainly be helpful to some folks.
I accidentally only bought 1 can of cream of mushroom. I happened to have a can of cream of chicken on hand so I used 1 of each. Turned out AMAZING!!! Thank you for the recipe!
So glad it turned out great for you!!
I had this tonight for dinner. I was a little skeptical reading some of the comments and with the amount of cheese in the recipe. I was going to cut down on the Velveeta some but in the end decided to just make it how it was written. Well, it was very good! My husband and I really enjoyed it, he even commented that it was not as cheesy as he thought it would be, but more creamy. The Ro*Tel gave it a nice little kick! Will make again!
So glad to hear y’all enjoyed it, Beverly!
I tried your recipe for Ultimate Chicken spaghetti last night . It was really Good. My hubby is a picky eater and he loved it. This is a keeper. I.m sure I will fix it at least once a month now. Thank-You for the Recipe. I did have to sub the Mushroom soup for 1 can of cream of broccoli and 1 can of cream of celery soup { Hubby won,t eat anything that has mushrooms } thats the only change.
So glad y’all enjoyed it!!
This is the best chicken spaghetti I have ever had. I will be saving this recipe. Thanks for sharing it.
Thanks, Barbara! I think it’s pretty awesome too!
I’m putting this in the oven now. I am so excited to taste your recipe.
The only thing I did different, was I added a can of green chiles. We love spicy.
Thanks in advance
Rhonda S
Oh my goodness, this was so good. I can’t wait to try more of your recipes.
Thanks so much,
Rhonda S
Hope you find lots more you love! So glad you enjoyed it!
My husband will not eat tomato chunks. Could I purée the rotel so that it’s smooth and retain the same flavor? It looks delicious!
Perhaps, though I’ve never tried it.
I just made this and we loved it! It’s the perfect comfort food for our cold and damp day today. Will most definitely make this recipe again. ????
DF
So glad y’all enjoyed it, Denise!
Can you make this the night before and cook it the next day?
Yes! And it reheats very well.
I made this for my brother and his family while his wife is recuperating from surgery, so to say it was a hit is an understatement! Thank you for your wonderful and tasty recipes. And just ignore the negative comments; they speak VOLUMES about that person. May God richly bless you and keep up the good work!
Thank you so very much, Deana! I’m so glad everyone enjoyed it and I wish your sister-in-law a speedy recovery!
Your recipes are always amazing, the is one of the best. My family and l loved it. No leftovers. Thank you for sharing
SO glad you liked it! Definitely one of our most popular recipes!
HI, I LOVE LOVE LOVE YOUR RECIPES ON THE CHICKEN SPAGHETTI COULD U SUBSTITUTE ANOTHER CHEESE OTHER THAN VELVEETA? WOULD LOVE TO GIVE THIS A TRY
Thanks so much, Diane! The Velveeta is really what makes this dish. Is there a particular reason you want to try another cheese?
In the oven right now! Smells soooo amazing! Add a little twist of my own and added panko bread crumbs!
Yum! Sure hope y’all enjoyed it!
I adore chicken spaghetti! Want to make it Ultimate-er? Use the resulting broth from poaching the chicken to boil the spaghetti. Extra chicken-y yumness infuses into the pasta.
Great tip! Thanks for sharing!!
I agree on using chicken broth to boil the noodles. I cooked chicken marsala the other day and used boxed chicken broth to boil my noodles and OH MY!!! You could eat the noodles by themselves, they were that GOOD!!! Never boiling noodles in plain water ever again!!!
Yes!! I’ve always cooked my pasta in the reserved water I boiled chicken in but I do strain it first!
First, I’m so sorry for the loss of your beloved pet. Second, I’m shocked that people come to a food blog to vent their nastiness. (“People…they’re the worst.”) Third, this is delicious. I just finished my second helping. I found your recipe because I had a huge brick of velveeta I wanted to relieve my fridge of. I only use about 8 oz a few times a year to add creaminess to my sharp cheddar baked grits. But I digress. This is very comforting! I added sautéed onion and green and red bell peppers and mushroooms because my New Years resolution is to not throw out so much food, and I had those items in the fridge. The rest was as per your recipe, except I used whole wheat spaghetti because my other resolution is to cut back on the white flour. Really, really yummy! I made 2 medium casseroles and 2 small ones, so that’s a lot of yumminess to go in the freezer! Thank you for sharing.
Thanks, Kim! I’m so glad it turned out great for you!!
Making this tonight for my family of 6!. Im soo excited because I see soooo many great reviews will let you know how it turns out.
I sure hope you all enjoy it!!
Step 4 of the directions indicates to add the ‘Juice’ but there is no ‘juice’ in the ingredients section. So what juice is needed?
It’s a reference to the juice in the can with the Ro*Tel tomatoes. In other words, don’t drain the tomatoes. Add them with the liquid in the can.
I make mine with chicken broth and fresh garlic or great garlic and I pinch of cummin.
My son and I had this for dinner tonight and we absolutely LOVED it! We will continue to cherish this recipe in the future!
I’m so happy y’all both enjoyed it, Rachael!!
OMG, sorry but this is awful — talk about cheese overload!!!! And what was the 4oz of cream cheese for w all that cheese & 2 cans of mushroom soup???
BAD, BAD, BAD! I can’t believe this gloppy mess is comfort food.
Seriously Jackie? If you didn’t like it just say so and leave it at that. No reason to make that big of a deal out of it. Not everyone is going to like every recipe they try. I, on the other hand, appreciate the recipe and I’m trying it tonight.
Thanks, Kim. 🙂
All the ingredients are listed beforehand…..
We love this recipe! A group of women at our church are putting together a cookbook of favorite recipes. I was wondering if I could include this recipe with a citation of where it came from? Thanks!
You are welcome to do that, Kim! Thanks for checking with me first. 🙂
Yes! I just made it and it’s delicious. I don’t like cream cheese, so I used provolone cheese instead and it worked! Thanks for the great recipe!
So glad you enjoyed it!
Hi there. I’m new to your website, lots of good lookin recipes. I want to try the Chicken Spaghetti as soon as I hear from you. Is there any substitute for the mushroom soup? Neither one of us can tolerate it. I was thinking maybe Alfredo sauce? Thanks for a good website. I will visit it more often.
Can you manage Cream of Chicken?
I made this dish tonight. I used fettuccine pasta and I also used mozzarella cheese and sliced velvetta cheese bc I only had half the amount of velvetta block cheese. I did use cheddar cheese also . In oven now , smells good. I will let you know the outcome .
Hope y’all enjoy it!
Hi, I’m wanting to try this out, but unfortunately I don’t like tomatoes for their texture, would you be able to recommend a susbstitue? Or would it be good without the diced tomatoes? Maybe a tomato purée, if it’s the flavor that counts?
I’m a huge texture person too. That said, the Ro*Tel tomatoes in this are a huge component the flavor profile. I wouldn’t recommend leaving them out or substituting them. If it’s a texture thing, I think just picking them out would be the best way to maintain the flavor and avoid the texture.
I love tomatoes but my family are also not fond of the chunks. So, whenever a recipe calls for RoTel, I just put it in a blender for a few seconds. It doesn’t make the recipe runny because of all the cheese, soup, etc. You’ll really love this little trick!
Love this idea for sure!
I made this for my husband today and he is a cheese lovet! He doesn’t like chicken shagwtti but he loved this one! Thanks !
So glad he enjoyed it!
Do you think adding cream of chicken soup will made it soupy?? Thanks for the delicious recipe, and sorry for your loss
Thanks, Rell. I think that would be fine if you wanted to add it.
If you use half the amount of cheese it is more palatable. Way too much cheese.