Chicken Spaghetti

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“This is a kid friendly meal that my husband loves too. Major staple in our family.”

Ingredients Nutrition

  • 1 12 lbs chicken breasts, boiled and separated into bite size pieces
  • 1 lb Velveeta cheese
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 teaspoon minced garlic
  • 1 (10 ounce) can Rotel Tomatoes, with juices
  • 1 (16 ounce) box thin spaghetti, cooked (boil in water that the chicken was boiled in, for extra flavor)
  • 0.5 (10 3/4 ounce) can cream of chicken soup or 0.5 (10 3/4 ounce) can cream of mushroom soup
  • salt
  • pepper


  1. Sauté onion, bell pepper and garlic with some salt and pepper until soft.
  2. Put into a 9x13-inch casserole or cake pan.
  3. Add cooked chicken pieces.
  4. Cut up cheese into smaller pieces and add to casserole dish.
  5. Add Rotel and condensed soup to pan.
  6. Add cooked spaghetti.
  7. Stir and start to mix (it won't mix very well at this point).
  8. Bake at 350°F for 10 minutes than remove and stir.
  9. Bake for 10 more minutes and remove and stir.
  10. Bake for 10 more minutes and remove.
  11. Serve with garlic bread and salad for a kid friendly meal.

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