Comida Kraft
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Easy Chicken Spaghetti

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4-6 servings

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Make It

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  • Begin by preparing the noodles. (Use as many noodles as you would for regular spaghetti) Cook them until just BEFORE al dente. (They will finish up in the oven.)
  • Melt the butter in a skillet and saute all vegetables for about 5 minutes over medium heat. Add the cream of celery or mushroom soup, and then slowly add in the chicken broth, stirring until smooth. Add the Velveeta slowly, stirring constantly. Add chicken and shredded cheese (if desired), stirring until cheese is melted. Add seasoning to taste. Drain noodles and add to above mixture, stir to combine.
  • Pour entire mixture into greased casserole dish and cook in a 350 degree F oven for 30 minutes or until bubbly and slightly crispy on top. Let sit for 5-10 minutes before serving. Serve with French bread or a salad for a great, easy meal.


This is what I call a "pantry" recipe. You can use pretty much anything you have lying around. The choice between the cream soups is up to you, the cream of celery is a little richer, so you don't need the shredded cheese. If you use the mushroom soup, the extra cheese helps add a little extra flavor. The chicken I usually use is leftover--from roasted chickens, crock-pot dishes, whatever. This dish also freezes well (for up to 6 weeks.) After freezing, let defrost in a water-pan all day and then pop in the oven for 30-45 minutes until heated through.

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