Chicken Spaghetti

This chicken spaghetti is quick, easy and delicious utilizing pantry ingredients to make it affordable and quick to make.

Course Main Course

Cuisine American

Keyword chicken, pasta

Prep Time 20

Cook Time 1

Resting Time 15

Total Time 1 35

Servings servings

Calories 463kcal

2 12 ounce cans chunk white chicken OR 1.5 cups of shredded cooked chicken or close to that amount…fudge if you need to :
1 pound spaghetti broken in half
2 cups shredded cheddar cheese Monterey or pepper jack are also yummy!
3 bouillon cubes
1 can Ro-Tel don’t drain.
1 teaspoon salt
2 cans cream of chicken soup cream of mushroom soup works great, as well.
1 finely diced small yellow onion about 1cup
2 tablespoons dried basil

Get Recipe Ingredients

Preheat the oven to 350 degrees.
Grease 9 by 13 casserole dish.
In a large pot, cook the spaghetti noodles according to the al-dente directions adding the chicken bouillon to the water the pasta is being cooked in. Reserve 1.5 cups of the liquid (I have a pot with a lid that has a built-in strainer that makes this easy. Alternatively, you could use tongs to pull out the pasta from the pot and put it into a strainer, remove the liquid you need, and then dump the rest).
Return the pasta to the pot.
Add the chicken, 1 cup of the cheese, Ro-tel (and liquid), salt, cream of chicken soup, dried basil, and diced onion.
Stir gently.
Add 1 cup of the liquid and, if the pasta still seems a bit dry…the remaining ½ cup.
Dump the pasta mixture into the greased casserole pan.
Top with the remaining cheese.
Bake for 45min - 1 hour (if the cheese starts getting to brown, cover with aluminum foil in the last 15 minutes) or until hot and bubbling.
Let cool for 15 minutes before serving.