Chicken Spaghetti

Share this:


Chicken Spaghetti

Easy to make family favorite.

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8


  • 4 boneless skinless chicken breasts
  • 1 can rotel
  • 1 can cream of chicken soup
  • 1 can cream of onion soup
  • 1 lb velveeta cheese
  • 12 oz thin spaghetti you can use angel hair or regular too.


  1. Boil chicken breasts in water until fully cooked. Remove from water (save water for next step). Cook spaghetti in the chicken broth. Drain spaghetti. Return to pot and add all of the remaining ingredients. Cook on very low heat stirring constantly until velveeta is melted. Serve with a side salad.

© Copyright 2023 Nashville House & Home & Garden Magazine - Site by Gearbox Studios

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.