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
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
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.
  • 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
  1. Cook spaghetti and drain
  2. In large saucepan, melt butter
  3. Sauté celery, peppers, and onions until soft
  4. Add chicken broth and both soups
  5. Simmer until vegetables are tender
  6. Add cooked chicken and drained spaghetti noodles
  7. Heat thoroughly and put into serving dish
  8. Sprinkle cheese on top
  9. Serve


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