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Cheesy Chicken Spaghetti

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Total Time
Prep: 35 min. Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Debbi Smith, Crossett, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."

Test Kitchen Approved

Cheesy Chicken Spaghetti

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Yield: 2 casseroles (5 servings each)
Prep: 35 min
Cook: 50 min
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Ingredients

  • 4 cups cubed cooked chicken
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2-1/2 cups chicken broth
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound process cheese (Velveeta), cubed
  • 1 package (12 ounces) spaghetti, cooked and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, optional
Text Ingredients

Directions

  1. In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
  2. Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
  3. <b>To use the frozen casserole:</b> Thaw in the refrigerator for 24 hours. Bake as directed.

Nutrition Facts

1 serving: 421 calories, 17g fat (9g saturated fat), 80mg cholesterol, 1163mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 31g protein.
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