Cheesy Chicken Spaghetti

Nothing says Comfort Food like good old fashioned "Cheesy Chicken Spaghetti" this is my daughters favorite dish. I know just what she is talking about when she asks "mom can you make the cheesy noodle dinner".

Today was a really hot Texas day high in the 90's not the best weather to be cooking this dish and cranking up the oven, but it was requested so here it is! I know it seems like a lot of work to throw this together and most people dont even know what Chicken Spaghetti is. All i can say is it's a Southern Thang!! I can promise one thing that when you make this dish you wont be disappointed.

Chicken Spaghetti also a freezable dish. Maybe a large 9x13 inch size is to much for your family. No problem just make two 8x8 inch pans. Freeze one and eat or share the second one. This meal is the perfect meal to take to a church potluck, block party or maybe there is a new mom in the neighborhood that needs that would love to get dinner from a friend. This dish is a creamy dreamy casserole that will quickly become a favorite.

First fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken to your pot of water, I also add a little Lawrys Season Salt & Poultry Seasoning but thats optional. Wash hands after handling chicken. Turn stove to high and let chicken come to a boil.

Once chicken comes to a rolling boil, turn heat down and simmer chicken until done. For a whole fryer about 2 hours. For chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Reserve broth.


Cook Spaghetti noodles per packagae directions, but instead adding the spaghetti to water we are going to use our chicken broth that we cooked the chicken in. Add spaghetti noodles and bring to a boil, reduce heat and simmer noodles till tender.

While spaghetti noodles are cooking go ahead and start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces if just using breasts.

Chop up your vegetables. and melt the stick of margarine or 1/2 cup. In a small skillet. Saute your vegetables until cooked and veggies are translucent in color.

In a large bowl combine cubed velveeta cheese, chicken broth & cream of chicken soup. Place in microwave and cook on low for a about 5-7 minutes until mixture is smooth and cheese is melted. (you can also use the defrost setting)

Drain spaghetti noodles and add back to the pot or a large bowl. Add the chicken pieces and stir to combine.

When the cheese mixture is melted add the spaghetti & chicken mixture and stir to blend.

Spray a large casserole dish (9x13 inch) or any large casserole with cooking spray. Add combined mixture and

top finished casserole with 8oz of shredded mild or sharp cheddar cheese. You can also add a few sliced black olive's on top (not pictured) The black olives are optional, but that's my husbands favorite part. Put Casserole in a preheated 350 oven and bake for about 45 minutes until cheese is golden brown and casserole is bubbly.

Note: This wonderful dish can be frozen to use at a later time. Just cover the whole unbaked casserole with plastic wrap, then cover with foil twice. Date and freeze. To cook remove from freeze, thaw and proceed with baking instructions.


Then bam there you go!!!
a creamy dreamy cheesey dish that everyone will love. Serve with a vegetable, salad and hot rolls. This dish is sure to please.



Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole. Then cover the unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or for a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.

Old Fashioned Cheesy Chicken Spaghetti

5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken. Let chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve. Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth.

Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start de boning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside. Melt margarine in a small skillet and add the vegetables. Sauté’ vegetables until they are tender and translucent in color. When noodles are done drain and set aside.

If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).

To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese. Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.

Tina, The Mom in Mommy's Kitchen