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.
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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 one 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.
- 1 pound chicken breast diced and cooked, or use canned
- 3 medium onions chopped
- 2 cans tomato soup
- 2 cans Cream of Mushroom soup
- 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.
Did your mom having a kitchen specialty?
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One of my pet peeves is taking a dish to a gathering and having it spill in my car or get messed up on the way. These casserole carriers will keep your casserole hot and looking great.