Chicken Spaghetti

About the chicken spaghetti recipe.

This chicken spaghetti recipe has been a part of my household for years – 38 to be exact. It was one of the recipes given to me at my bridal shower.  This was a new recipe, and it took me a while to make it – but was a hit.

I make this recipe a few times and then forget about it. Then I remember again and make it again. It’s a great dish to take to a carry-in meal or to send to someone who needs a quick meal brought into their home. Add a nice green salad with it, and you’ve got a meal.

Even though this is a spaghetti recipe, it does not have tomato or spaghetti sauce, so it’s easier on the stomach for folks who must watch their tomato intake. It does, however, have a can of tomato soup – but spread out among 12 people, it’s not heavy on the acid at all.

This chicken spaghetti recipe calls for pimientos as an option. I’ve also added a can of mushrooms to the recipe. The other evening I had three kiddos at my house for supper, and they devoured this dish. I think it will be a favorite of yours, too.

Choices in the recipe

You can do this recipe in stages if necessary. Mix all the ingredients ahead of time. Then when you’re ready to put it together, cook the noodles and add the ingredients you have put together.

I have never tried this, but I think this chicken spaghetti recipe can be made ahead and frozen. Thaw it in the refrigerator or at room temperature; don’t try to defrost it.

However you put this recipe together, enjoy!

The recipe

Chicken Spaghetti

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This chicken spaghetti dish is easy to fix in under an hour; it can be served that day or a day later. Add a side salad and you have a complete meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine American

Servings 8 -10

Ingredients

  

• 1 stick butter or margarine
• 3 cups chopped celery
• 1 cup chopped peppers
• 1 cup chopped onion
• 2 cups chicken broth
• 1 can tomato soup
• 1 can cream of mushroom soup or golden mushroom
• 2 cups cooked chopped chicken
• 12 oz. spaghetti noodles cooked
• 1 small jar pimientos
• 1 small can mushrooms
• 2 cups shredded mozzarella cheese

Instructions

 

• Cook spaghetti and drain
• In large saucepan, melt butter
• Sauté celery, peppers, and onions until soft
• Add chicken broth and both soups
• Simmer until vegetables are tender
• Add cooked chicken and drained spaghetti noodles
• Heat thoroughly and put into serving dish
• Sprinkle cheese on top
• Serve