I love easy recipes! I don’t like to spend too much time in the kitchen so I look for recipes that are quick, easy, and delicious. Bonus points if the recipe makes enough for leftovers, which saves me more time later. This chicken spaghetti recipe fits every single criteria I have.
My mom loved making casseroles. In fact, they were her specialty. Some moms bake pies, some moms make great stews and soups. My mom made terrific casseroles. I’m sure the fact that she didn’t love spending time in the kitchen was a huge factor.
When she passed away, I made sure that I got copies of my favorites. This chicken spaghetti recipe is the only version I remember her ever making, although I’ve eaten different versions of the dish made by others and liked them a lot. Perhaps one can never have too many good casserole recipes – at east not in my opinion.
At our house, I make this whenever I’ve got some leftover chicken pieces. You can use canned, and the original recipe recipe did call for canned…I just prefer to use home baked chicken whenever I can. And while my family prefers chicken breasts, you can use whatever chicken meat you’ve got on hand.
I also tend to halve the recipe these days since I’m feeding less people. As the recipe is written it makes a fairly large casserole (which is perfect when you’re feeding a crowd or hungry teenage boys).
Recipe for chicken spaghetti
- 1 pound chicken breast diced and cooked, or use 3 to 4 cans of precooked chicken
- 3 medium onions chopped
- 2 cans tomato soup
- 2 cans Cream of Mushroom soup
- 2 pints chicken broth
- 2 pounds spaghetti noodles cooked and drained
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic and parsley salt
- 1 pound Velveeta cheese
Mix all ingredients and put in baking dish sprayed with non-stick cooking spray. Heat in 350 degree oven for 45-60 minutes till cheese is melted through.
This recipe makes enough to have leftovers for a couple of days depending on the number you’re feeding. It also freezes well which is a plus since I like to cook once and put some in the freezer to pull out at a later time.
You can also use different pasta noodles if you don’t have spaghetti noodles on hand. I’ve used rigatoni or spiral pasta noodles and it was just find. Of course, I didn’t call it spaghetti when I served it…but no one cared because it still tastes great.
More great recipes to try:
Did your mom having a kitchen specialty?