Chicken Spaghetti (with Cream of nothing) Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - cooked chicken, chopped
  • 2 tablespoons - olive oil
  • 1 - bell pepper, chopped
  • 1 - onion, chopped
  • 2 stalks - celery, chopped
  • 1 cans - 10 oz. Rotel tomatoes
  • 2 tablespoons - butter
  • 2 tablespoons - flour
  • 1 cups - milk
  • 1 cups - chicken stock
  • 1/8 teaspoons - red pepper
  • 2 1/2 cups - shredded sharp cheddar cheese, divided
  • 1 pounds - spaghetti
  • Directions:

    1. Heat oven to 350 degrees F.

    2. Prepare spaghetti according to package directions.

    3. Heat olive oil in a skillet over medium-high heat. Add the onions, celery, and bell pepper, cooking for 3 to 5 minutes or until softened. Stir in chicken and Rotel; set aside.

    4. Melt butter in a medium saucepan over medium heat. Stir in the flour. Slowly add the chicken stock, stirring constantly. Add milk and red pepper.

    5. Bring to a boil, reduce the heat and stir until thickened. You will know it is thick enough when you can dip a spoon into the sauce and then run your finger across the back of the spoon without the line running back together.

    6. Stir 1-1/2 cups of the cheese into the sauce. Add to the chicken mixture. Combine with the spaghetti.

    7. Pour the spaghetti into a large casserole dish (or individual casserole dishes) prepped with non-stick cooking spray. Sprinkle with remaining cheese and bake in the oven for 20 to 30 minutes or until the cheese has melted.

    Brief Description

    No cream soup in this recipe for spicy cheesy chicken spaghetti.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Mexican

    Prep Time: 25 min
    Cook Time: 45 min


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    Posted On:

    December 27, 2015

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