Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. boneless, skinless chicken breasts, cooked and cubed; 1 md. pkg. spaghetti; 3/4 cup milk; 1 lb. Velveeta cheese; 1 can cream of mushroom soup; 1 can (4 oz.) sliced mushrooms; 1 can sliced water chestnuts; 1 cup celery, diced; 1 cup onion, diced; Butter; butter-flavored cooking spray for sauteing

Servings: persons

1 lb. boneless, skinless chicken breasts, cooked and cubed
1 md. pkg. spaghetti
3/4 cup milk
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 can (4 oz.) sliced mushrooms
1 can sliced water chestnuts
1 cup celery, diced
1 cup onion, diced
Butter
butter-flavored cooking spray for sauteing

1
Cook spaghetti according to package directions.
2
Drain and toss in a little bit of olive oil.
3
Place spaghetti noodles in a 9x13 casserole sprayed with cooking spray.
4
Saute onions and celery in butter.
5
Cook chicken; cube and set aside.
6
Prepare sauce as follows: Melt Velveeta, soup and milk together, then add mushroom, celery-onion mixture, water chestnuts, and finally, chicken.
7
Pour sauce over spaghetti.
8
Bake in oven for 20-25 minutes at 325F.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. boneless, skinless chicken breasts, cooked and cubed, 1 md. pkg. spaghetti, 3/4 cup milk, 1 lb. Velveeta cheese, and more.

Yes, Chicken Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Spaghetti

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