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Chicken spaghetti

Hey Sidekicks! This is one of my favorite recipes for nights at home. I have especially been loving it during our quarantine. It is a great dish to double or triple in order to serve large groups. It is especially a kid with the kids. Serve it with a side salad and bread and you're all set! I can't wait to see you recreate it with your families.


3 cups shredded chicken

(Fresh rotisserie chicken or three bowl chicken breast shredded)

1 can cream of mushroom

1 can rotel

1 small onion chopped

1 green pepper

1 stick butter

1 box Spaghetti noodles or angel hair

16 oz velvetta cubed

2 cups shredded cheddar

How To:

1.) Boil box of noodles in large stock pot

2.) Boil / shred chicken

3.)Sauté stick of butter, chopped onion & green pepper together.

4.) Drain spaghetti noodles & add back to large pot

5.) Add Valetta cheese until blended creamy. Then add sauté mixture, can of cream of mushroom , can Rotel and chicken. Add salt and Pepper to taste.

6.) Mix all together and add to a greased casserole dish

7.) Bake 25 mins at 375 degrees

8.)Top with shredded cheddar and bake another 5 minutes.

Serve with a side salad and some bread. Enjoy!

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