“This chicken spaghetti is a bit spicier than some recipes. It makes enough to serve 10-12 generously. It's great for a potluck or casual family dinner. The spiciest version is with hot Rotel tomatoes and pepper jack cheese. Kids would probably like it better with mild Rotel and simple grated cheddar. I freeze it in 4 separate casseroles for my little family. Serve with a crisp green salad and corn sticks for a great meal. Make this the night before your party, cover and refrigerate. Just add 10 minutes to your baking time.”
1hr 15mins
1 Large Casserole

Ingredients Nutrition


  1. Bring chicken to a boil in large pot. Reduce to simmer and cook for 45 minutes. Remove chicken from pot and let cool. Leave broth in pot. Dice chicken when cool enough to handle.
  2. In medium pan saute green pepper in butter until crisp tender. Reduce heat to medium low. Add chicken broth, Ro-tel tomatoes, mushroom soup, cumin and Velveeta cheese. Stir frequently until all is combined and melted. Set aside.
  3. Add bouillon to pot containing broth from cooked chicken. Add enough water to fill pot 2/3 full. Add spaghetti and cook until al dente. Drain spaghetti.
  4. In very large bowl ( I use the top of my tupperware cake taker) place spaghetti and then chicken. Pour cheese sauce over all and combine well.
  5. Place in large deep lasagna pan or 2 9 x 13 pans that have been sprayed with cooking spray.
  6. Crush tortilla chips in a plastic bag and add grated cheese and paprika. and shake closed bag well. Spread over top of casserole evenly.
  7. Bake in 350 degree oven for 35-45 minutes until casserole is bubbly and topping has started to brown. Let stand 5 minutes before serving.
  8. * Cooking time does not include cooking chicken breasts.

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