Chicken Spaghetti

Whole family loved it!! Even all the leftovers were polished off. I originally found this recipe on Pinterest and edited it to my liking.


1 Rotiserrie Chicken (oringinal flavor)

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Rotel Original (if you like it really spicy you can go for HOT, or if you dont want any spice you can use the mild)

12 oz. Spaghetti Noodles ( do not recommend using thin)

8 oz. Velveeta cheese cubed (use lite for healthier option)

1 small onion (or half of a large one)

2 cloves garlic ( you can always add a little more if your a big fan, my family is not)


Prep water to get noodles cooking (dont forget to salt your water) cook to al dente.

Preheat oven to 375

Saute garlic and onions until onions are tender

In a large mixing bowl combine chicken, garlic and onions, soups, rotel, and cheese together.

When noodles are done strain and combine with other ingredients in large baking dish. It wont mix very well or look very nice at first but don’t force it. Place in the oven for 10 minutes and mix again. Then place in oven for another 10 minutes and stir again. You only want to warm the dish and melt the cheese. Depending on your oven and dish you made need a third 10 mins.

I served with garlic bread and sweet corn.

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