Cheesy Chicken Spaghetti

  • Yield 8-10 servings

Cream of chicken soup and Velveeta cheese make for a delicious twist on an Italian classic


"When I was a grill cook for a restaurant in Crawford, Texas, I was asked to make this recipe for Crown Prince Abdullah of Saudi Arabia, who was a guest of President George W. Bush at his Crawford ranch. This dish was one of the daily specials at the restaurant."


3 cups chopped cooked chicken
1 (12-ounce) package thin spaghetti
3 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon chopped pimiento
1 (28-ounce) can cream of chicken soup
1 cup milk
1 1/2 cups Velveeta or similar product
1 teaspoon salt to taste
1/2 teaspoon pepper to taste
Cheddar cheese, grated (optional)


  1. Preheat oven to 350F.
  2. In a large saucepan, cook chicken in boiling water until done. Drain, saving water. Chop chicken into small pieces.
  3. Add spaghetti to chicken water and cook until done, following directions on package.
  4. In another pan, melt butter and saute celery and onion. Stir in pimiento. Add chicken, soup, milk, Velveeta, salt, and pepper.
  5. Drain spaghetti and add to chicken mixture.
  6. Pour into a greased 13 x 9-inch baking dish. Sprinkle Cheddar on top. Bake for 20 minutes.

Tips From Our Test Kitchen: Cheesy chicken is hard to beat. To make the Velvetta melt more evenly, cut into small chunks.


—Cheryl Pomernke, McGregor, Texas



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