In the Kitchen: Chicken Spaghetti

Last year I signed up to be a part of this SAHM group here in KC. Now, it’s rare that I’m actually able to make any of the meetups, but there is one thing I can always be a part of that counts as my participation for the month and therefore saves me from getting kicked out. (Which is awesome, because you do NOT want to be ostracized from a mommy group.)

Each time someone in the group has a new baby, we all sign up for a day on the calendar to bring them a meal. I bring the same thing every time – this chicken spaghetti – and it never fails that I get an email the next day asking for the recipe.

This is a great dish to feed a crowd, it can be made using those wonderful rotisserie chickens and you can even make most of it in the microwave.

Chicken Spaghetti

1 lb spaghetti noodles
3 cooked & shredded boneless, skinless chicken breasts OR 1
deboned, skinned and chopped rotisserie chicken (Speeds things
1 small onion, diced
1 tbsp minced garlic
1 tbsp butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1 lb Velveeta, cut into cubes
1 cup shredded cheddar
1 tsp celery seed (Sometimes I add chopped celery in with the onion & garlic if I have it)
salt & pepper to taste

Boil noodles in a large pot of salted water.

While noodles are cooking, in a large saucepan, sautΓ© onion and
garlic in butter. Add soups, Rotel, Velveeta, celery seed, salt and pepper.
Continue cooking until Velveeta is melted. Stir in chopped
chicken. (This can all be done in a microwave safe dish as well!)

Drain noodles, combine with sauce. Pour into greased 13 x 9 in
dish, sprinkle cheddar over the top. Bake @ 350 degrees until
the cheese is melted and the sauce is bubbling.


40 thoughts on “In the Kitchen: Chicken Spaghetti

  1. Um, this looks so delicious I don’t even care if it sets up permanent residence on my thighs. Which means, I love you for sharing this… but I also kinda hate you … πŸ˜‰

  2. Ha! I like the part about not wanting to get kicked out of a mother’s group. So true! I love the sound of this recipe. It reminds me of something my mom used to make. This is definitely the perfect meal to take to a new mom. Thanks for sharing it!

  3. Oh my gosh – if I could eat my screen I would! As we talked on twitter the other day – I gave up carbs – so you have NO idea how delicious this looks right now. I’m sure in my carb-loaded days this would look delicious as well. Oh, and I got kicked out of every mom group I was ever in when Lanagan was a baby, so more power to you! πŸ˜‰

  4. Looks tasty!!

    How are your tasks going?

    I had something strange going on with my subscriptions and I didn’t receive your emails for a while, but I think I’ve fixed it.

  5. I’ve made something very similar to this and it’s YUMMY! And also, really good to freeze for later.

    That’s so nice of you to help with the new moms. That’s one of the best things to get when you come home with a newborn–home-cooked (but not by you) meals.

  6. Can I make a confession? One that you won’t hate me for? Or cause you to forbid me to carry you around while you wear your gnome hat?

    chicken + noodles + cream sauce = vomit in my mind.

  7. Oh boy, any recipe with “cream of” soups and Velveeta is good in my book. This is definitely a comfort food I want to add to my repertoire.

  8. So I made this for dinner group this week, just a few changes so I could use up my garden peppers and tomatoes and more regular cheese because I didn’t have enough velveeta. Yes, they all loved it!!! And my kids devoured it! Thank you!!!

    One of the ladies in my group is on weight watchers. I’m not very nice. πŸ™‚

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