Chicken Spaghetti

chicken spaghettiAbout the chicken spaghetti recipe.

I’ve had this recipe for years – 38 to be exact. It was one of the recipes given to me at my bridal shower. 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.

The 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.

The recipe

chicken spaghetti

Chicken Spaghetti

My Windowsill
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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Cuisine American
Servings 8 -10


  • 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


  • 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


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