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Spicey Chicken Spaghetti


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  • 1 chicken, boiled and deboned - save broth
  • 2 sticks margarine
  • 2 cans Cream of Mushroom Soup
  • 1 can Ro-tel tomatoes
  • 1 can water chestnuts, chopped
  • 2 cups celery, chopped
  • 1 large green pepper, chopped
  • 2 small onions, chopped
  • 1 cup fresh mushrooms, sliced
  • 2 cloves garlic, chopped
  • 2 #4 pkgs. spaghetti
  • 2 cups sharp cheddar cheese, grated
  • salt and pepper, to taste


Servings 8


Step 1

Boil and debone chicken and save broth. Melt margarine in large skillet and saute vegetables until tender. Add soup, Ro-tel tomatoes, water chestnuts, garlic and chicken and simmer. Cook spaghetti in broth and add vegetables and chicken mixture to cooked spaghetti. Grease large pan and layer spaghetti and chicken mixture then cheese. Bake at 400 degrees until bubbly. Recipe can be made using prepared chicken and canned chicken broth.

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