top of page

Chicken Spaghetti


  • 5 cups cooked chicken (diced)

  • 1 bell pepper

  • 1 large onion (chopped)

  • 3-4 stalks celery (chopped)

  • 2 cans cream of mushroom soup

  • 1 can cream of chicken soup

  • 1 can diced tomatoes

  • 1/2 box Velveeta cheese (cut into chunks or shreaded)

  • 1 – 8 oz pkg spaghetti (broken into 4 cups)

  • 2 cans chicken broth

  • 3 tablespoons Bill's Season All

  • 1 tablespoon chili powder


Boil chicken in water until chicken is tender. About 45 minutes to an hour. Remove chicken from the pan and save the broth. Remove meat from bone. Use broth (instead of water) from chicken to cook spaghetti according to package directions. You may have to add some water. If using canned chicken then use canned broth with water to make spaghetti. Drain spaghetti all but about 1 to 1 1/2 cups broth. Saute onions, bell peppers and celery in about 3 tablespoons of oil in a large saucepan. Add Bill's Season All and chili powder. When onions turn clear, add chicken and mushroom soups. Cook until bubbly. Add to spaghetti in large stock pot. Add tomatoes, diced chicken, and cheese. Simmer on low heat until cheese is melted. Stirring frequently so cheese doesn't stick to the bottom of the pan. Serve with garlic bread and salad.

bottom of page