Chicken and Spaghetti Recipe

When I think of comfort food, I think of this chicken and spaghetti recipe.

chicken and spaghetti recipe

When I think of this recipe, I think of my dear friend Cathy. This is one of her many signature recipes, and one of my all time favorites.

It's very easy to assemble, so you'll be eating in no time. In the picture above I used shells instead of spaghetti noodles thanks to my husband's aversion to spaghetti noodles, but that's a whole other can of worms. While this worked fine, I still recommend the traditional one.


  • 1 stick of butter
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup chopped celery (approx. 2 ribs)
  • 3 cups diced cooked chicken (reserve broth)
  • 2 10.75 oz cans of tomato soup
  • 1 12 oz package of thin spaghetti
  • salt, pepper, and garlic powder to taste
  • 8 oz Longhorn cheese, fresh grated

Melt butter in a 4 quart stock pot over medium heat. Add chopped veggies and saute until tender. This takes a little while, but it's worth the wait. Start boiling the noodles in the reserved broth and grating the cheese while you wait.

Add cooked chicken and tomato soup to the tender vegetables.

Drain spaghetti and add it to the chicken mixture. Taste and season with salt, pepper, and garlic powder. Transfer to a 9" X 13" casserole dish and top with grated cheese.

Bake uncovered in a preheated 400 degree oven for 10 minutes.

chicken spaghetti recip

Enjoy! We get 8 nice servings from this.

You may also enjoy this chicken spaghetti casserole.

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