On The Dinner Table – Chicken Spaghetti

My sister is a fabulous cook herself and she shared this recipe with me when I was at her house in July. I knew immediately that this was a recipe my family would love and I was right. We have made this several times since then and loved it each and every time.


  • 1 Rotisserie Chicken, meat removed and shredded or chopped into bite sized pieces
  • 1 lb. Spaghetti noodles
  • 1 lb. Velveeta cheese, cubed
  • 1 – 10.5 oz. can Cream of Chicken soup
  • 1 – 10.5 oz. can Cream of Mushroom soup
  • 1 – 10 oz. can Rotel Tomatoes, undrained, you choose the heat level
  • 1 – 2 cups of chopped onion, bell pepper, and celery
  • 1/4 cup of butter, I use unsalted
  • Salt and Black pepper to taste


  • Boil spaghetti noodles to package directions. Drain the pasta when it is cooked.
  • While spaghetti is cooking, add the butter to a large pot and melt over medium heat. Add the onion, celery, and bell pepper. Simmer for about 5 minutes or until your level of tenderness.
  • Add both cans of soup, tomatoes, and cubed cheese to the pot. Stir with a whisk until cheese is melted. You can season with salt if needed and pepper at this time.
  • Once cheese is completely melted, add the spaghetti and chicken and stir well to cover all the noodles and meat.
  • You can either bake for 10 minutes at 350 degrees Fahrenheit, or serve it immediately.

This recipe is a great option to bring to a potluck or even prep and freeze for the future. Please give it a try and let me know if you enjoy it! If you make any changes I would love to hear about them as well.

Happy Eating!

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