Cheesy Chicken Spaghetti!


I love one dish kinda meals that make a whole lot and are budget friendly.  This one qualifies on all accounts.  It makes a ton of food and is good to take to potlucks or serve at big family gatherings.  Once I doubled this recipe and took it to a work potluck. It made two of those big aluminum roasting pans full and probably fed 40-50 people with other side dishes.   One recipe makes two 9"x13" dishes and with a salad and bread will feed  15-18 people easily.  If you don't feed an army for dinner, you can freeze one for a another night or take one to a friend or family member.  I made the second pan for my son and his friends to have.

I have seen so many different recipes for chicken spaghetti.  They all have little differences, but this one is my own take on it.
Here is what you will need:
2 lbs. boneless chicken breasts
1 lb. Velveeta cheese
1 lb. spaghetti
2 cups mozzarella cheese
2 cups cheddar cheese
2 cups sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups pasta water with chicken bouillon
2 chicken bouillon cubes
1 tsp. Nature's Seasoning or salt and black pepper
1 tsp. Lawry's chicken and poultry rub (can substitute seasoned salt or Montreal seasoning for chicken)
1 tsp. garlic salt
1 tsp. Tony Chachere's Spices and Herbs
1/2 cup green or red pepper
1 cup onion
3/4 stick butter

2lb boneless chicken breasts or 4 or 5, sour cream, Velveeta cheese, cheddar cheese, Mozzarella cheese, 1 can cream of chicken soup, 1 can cream of mushroom soup,  1 lb. spaghetti, butter, chicken bullion cubes, onion, green or red pepper, garlic salt, Nature's Seasoning, Tony Chachere's Spices and Herbs, and Lawry's chicken and poultry rub.


Most all of the recipes for chicken casseroles call for boiling the chicken, but unless you need a lot of rich broth, I prefer to roast my chicken.  I just think it has a better flavor and you can season it better.  So I sprinkle these breasts with the Nature's Seasoning (you can use salt and pepper) and the Lawry's chicken and poultry rub and the dot with butter.  These were very thick chicken breasts so I only had to use three, but a normal size chicken breast would require 5-6.  I cooked these at 375 degrees for about 30 minutes, then turned them and cooked them for 20 more minutes.  A thinner breast would take less time.

When they are done, set them aside to cool so you can chop them into small pieces.


Melt 1/2 stick butter in a skillet and saute 1/2 cup red or green pepper diced in small pieces ( I used both) and 1 cup onion diced.  Sprinkle with Nature's Seasoning or salt and pepper.  You can add a cup of sliced mushrooms to this if your family like them.  Mine doesn't, but I do so I saute some separately and add them to my own small casserole.


I really like mushrooms so these are for me!



I get my pasta pot out for this, because it's big and it makes the mixing easier.  I put two bullion cubes and a couple teaspoons of salt into the water and bring it to a boil, then add a pound of spaghetti.  Boil it until it is al dente (still a little chewy)...about 9 minutes.  Pull the pasta strainer out and drain well. Reserve 2 cups of the pasta water and discard the rest.


In the pasta pan over low heat mix the two cans of soup, sour cream, 2 cups pasta water and 1 lb. cubed Velveeta cheese.  Mix until it is all incorporated and stir in the sauteed onions and peppers.  Add 1/2 tsp. Nature's Seasoning or 1/4 tsp. salt and 1/4 tsp. black pepper and 1/4  garlic salt.


Chop the chicken into bite size pieces and add it back into the pot with the spaghetti, mix it all together well.


Spray 2  9"x13" pans with cooking spray, divide mixture between two and sprinkle each with 1 cup mozzarella and 1 cup cheddar.  Bake at 350 degrees for about 45 minutes or until slightly brown on top and bubbly around the edges.

Cheesy Chicken Spaghetti! 
Ingredients:
2 lbs. boneless chicken breasts
1 lb. Velveeta cheese
1 lb. spaghetti
2 cups mozzarella cheese
2 cups cheddar cheese
2 cups sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups pasta water with chicken bouillon
2 chicken bouillon cubes
1 tsp. Nature's Seasoning or salt and black pepper
1 tsp. Lawry's chicken and poultry rub
1 tsp. garlic salt
1 tsp. Tony Chachere's Spices and Herbs
1/2 cup green or red pepper
1 cup onion
3/4 stick butter

30 comments:

  1. I have a favored chicken spaghetti recipe, but this has a few twists, so I'm going to try it. If I make 2 casserole pans of it, should I freeze the extra before, or after, baking it? Thanks for sharing, and I love your posts & pics on facebook!

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    1. Thanks, Renna I appreciate it. I would freeze it before baking. I just put plastic wrap over it and then some good aluminum foil over that. You can put it in the fridge the night before you want to bake it and it will partially thaw out. It bakes up really well. I hope you enjoy it.

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  2. I love the way you show the ingredients and give instructions, step by step! Really enjoy your blog!

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  3. I love your blog!! But I do have a question. You have Tony Chachere's Spices and Herbs listed in the ingredients, but I don't see it in the recipe. When is it used? Thanks!!

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    1. It's there, right under garlic salt.

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  4. Love your recipes! Keep 'em coming

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  5. I made it tonight, YUM! Live alone so made a small one and two to freeze. I am taking it to school and share when we have a party next time. Thanks.

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  6. I made this a few weeks ago and it was a hit. I bought a rotisserie chicken from the deli and it was great plus it saved a few steps.

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  7. I have a recipe similar to this called Rotel Chicken. Simple and feeds a small army.
    Boil a chicken or chosen chicken pieces
    Remove the chicken from the water (save the broth)
    Debone the chicken and put aside
    Boil approx a pound of pasta in the broth
    In the meantime, saute onions, peppers and mushrooms in some olive oil. After veggies are sauted add a lb +/- (eyeball it) of velvetta cheese.
    Place the pasta in a 9 x 13 dish, put the chicken over the pasta and pour the sauce over the chicken and bake until the sauce bubbles, sprinkle some cheese over this and let it brown just a little.

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    1. I use that same recipe for church suppers and PTA/ Faculty luncheons and family gatherings. It makes a ton. I serve with garden.salad and cheesy olive bread.

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  8. This sounds delicious but, Lord have mercy, think of the sodium content!! Wow! Unfortunately some of us are on very low sodium diets, Dr.'s orders! Love your blog and I do plan to try some of your recipes for church dinners and guests! Keep them coming! :)

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  9. If you are on a low sodium diet, you could use the Healthy Choice soups or light versions and cut some of the seasoning down in it. It will still be very good. It's not a dish for those who are dieting though.

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    1. Unfortunately, the Healthy Choice soups aren't very low in sodium. They do have reduced sodium cream soups, but they're still at high levels. My husband has to follow a low-sodium diet, so I usually REALLY watch our levels for a few days and then cook something like this on a weekend.

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  10. I absolutely love your posts! It is so helpful to see step by step instructions on how to do things because I rarely get a chance to cook. I have found so many wonderful recipes on your page. Thank you for your wonderful gift of cooking.

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  11. I am so glad you are enjoying the posts. I hope they are clear enough for even beginning cooks and have had so much positive feedback from younger people who are just starting out and trying to learn. I love to see that people are cooking at home for their families.

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  12. I just found your blog a few days ago and so far have read it ALL. I had this chicken casserole after a funeral in November and was trying so hard to remember the taste so I could duplicate it . YOU have it. Thanks so much for sharing your recipes. I have recommended your blog to several friends that enjoy my cooking as you and I have very similar methods. Being from and in Kentucky makes southern cooking a must. XOXOX
    stella

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  13. The recipe sounds delish !! My suggested comment would be a question: Why don't you make it possible for us to print your recipes? I haven't found the print option if there is one. Thank you.

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  14. There is a 'print friendly' button right above each post. It's little green button. If you click on that, it changes the post to a PDF document and you can also click on "remove images" at the top of it to take the pictures out to save your ink. This makes it very easy to print the recipes and not have to so much paper.

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  15. I've tried several chicken spaghetti recipes and not found a winner -- yours sounds delicious, so I'll give it a try. Thanks!

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  16. LOVE THIS RECIPE-YUMMY!!!

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  17. Making this right now and smells heavenly! With 5 adults plus a baby to feed this is a keeper!

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  18. Made this for tonight...its wonderful. Thanks so much for all the recipes.

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  19. Was pretty good... I'd use a little more chicken and a little more spaghetti to fill the two trays. Sauce was right amount.
    My question is, if you've frozen the second tray, how long with you cook it unthawed -- or do you have to thaw it?

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  20. This sounds very interesting... I'm going to try it, but with one major difference. I can't stand Velveeta cheese, so I'll substitute some Colby Jack or another mild yellow cheese. Maybe even throw some Mozzarella in with it... Thanks for the step by step recipe and the pics.

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  21. I love this, I have made a few of your recipes and they were great. I love they way you take time out to answer questions that anyone has.

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  22. I always add a can of Ro-tel tomatoes to mine for an extra kick. Yum!

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  23. I can't find Lawry's chicken and poultry rub anywhere. I went to 3 stores. Would regular Lawry's work? And the only Tony Chachere's Spices and Herbs I found had Creole in the title...is that the same thing? Whenever I make a recipe the very first time I try to follow it exactly before making any changes and I am having a hard time finding everything you listed....then I don't see where you used the Tony Chachere's Spices and Herbs in the recipe.....

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  24. I can't find Lawry's chicken and poultry rub anywhere. I went to 3 stores. Would regular Lawry's work? And the only Tony Chachere's Spices and Herbs I found had Creole in the title...is that the same thing? Whenever I make a recipe the very first time I try to follow it exactly before making any changes and I am having a hard time finding everything you listed....then I don't see where you used the Tony Chachere's Spices and Herbs in the recipe.....

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    1. The Tony Chachere's Creole seasoning is fine. They have the Lawry's chicken and poultry rub at Sam's Club if you have one of those where you are and you can order it online. It has become harder to find for some reason. You could just use some Lawry's seasoning salt and maybe a little poultry seasoning instead.

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    2. How do I print this recipe?? hampton35ia@yahoo.com

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