Cheesy Chicken Spaghetti

  • Yield: 8-10 servings

"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."


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

Nutritional Info *per serving

  • Glycemic Load 6
  • Calories 460
  • Fat 19g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 5g
  • Cholesterol 70mg
  • Sodium 1430mg
  • Potassium 280mg
  • Carbohydrate 44g
  • Fiber 2g
  • Sugars 4g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 4%
  • Calcium 20%
  • Iron 10%