Chicken Spaghetti

Chicken spaghetti seems to be a very popular dish. But it’s popularity eluded me until about a year ago when I started seeing links to recipes popping up all over the place.

Once it was on my radar, I began looking at many of the recipes and noticed that most of them called for cream of chicken soup, Velveeta cheese and a can of Ro-Tel tomatoes. With the exception of the tomatoes, all of those ingredients are on my do not buy list. So, I never made it, but I kept thinking that I could make it from scratch.

And I kept thinking and thinking about it until finally I got tired of just thinking about it and decided to actually do it.

We all thought it turned out great. Although I will admit I don’t know what the original recipe tastes like. Regardless, this dish is a winner in our house and one that I’ll be making frequently.

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Chicken Spaghetti

  • 1/3 c. butter or margarine
  • 1/2 green pepper, finely diced
  • 1/3 c. flour
  • 1 1/2 c. chicken stock
  • 1 1/2 c. milk
  • 3 c. shredded cheddar cheese
  • Salt and pepper, to taste
  • 1/2 t. cumin
  • 1/2 t. chili powder
  • 1 8 oz. can diced tomatoes, drained
  • 1 lb. chicken, fully cooked and cubed
  • 1/2 lb. spaghetti, fully cooked

1. In a large skillet or saucepan, melt butter or margarine over medium heat. Add green pepper and cook 2-3 minutes. Add flour and cook an additional 2 minutes. Slowly add chicken stock and milk. Whisk or stir well to prevent lumps.

2. Bring mixture to a boil, reduce heat and simmer about 3 minutes, until slightly thicker than a gravy consistency. Remove from heat. Stir in spices, cubed chicken and spaghetti until combined.

19 thoughts on “Chicken Spaghetti

  1. I made this last night (but I made it with your do not buy list). However, we like spicey so I always add a can or two of chillies or chopped up jalapenos.

  2. I agree with you because when a recipe says cream of chicken soup I tend to gag:) Not to mention my heart sees an attack on the horizon:) Your recipe sounds nice and healthy.

  3. eta – I think your version would taste more like cheesy chicken chili, than the original. Not that its a bad thing. I will try your version next time. Thank you for the idea!

  4. I love recipes that make things from scratch and don’t use the traditional convenience foods. The thing is, this recipe looks just as easy as opening a can of cream of chicken and box of velveeta. I’m trying to get away from convenience foods as much as I can. Thanks for a good basic recipe! We’ll definitely be trying this in my house soon!

  5. This looks delicious. I like the addition of the chili powder for a bit of kick.

    I was wondering how the virtual bake sale has gone. Did it raise a lot of money? Will it continue indefinitely?

  6. I made this tonight and my picky eater asked for seconds! I only used 2 cups of cheese and it was plenty cheesy. Great recipe and website.

  7. This looks great and I have it on the meal plan for tomorrow – chicken is cooking now. Quick question!!! When do I add the cheese?? Did I miss that in the above instructions?

    Thanks!

  8. I broke a cardinal rule on Saturday. We were having guests for dinner and I decided to try a new recipe. I know, I should never try a recipe on a guest without making for our family first to see how it turns out. But this recipe sounded so good that I had to give it a try. It was WONDERFUL! Everyone loved it and I was feeding some very picky people. Thanks!

  9. I made this tonight and wondered, too, when to add the tomatoes and cheese. I ended up adding the cheese after taking the sauce off the heat. I added the tomatoes after bringing it to a boil. It seemed to work for me. Was I close?

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