• Cook the spaghetti
  • until it is al dente

  • Make the cream sauce and cook until thick and bubbly. Add in the cheeses (remember to remove the sauce from the heat before adding the cheese).

  • Stir in the pasta, chicken and tomatoes and place in a greased casserole dish.

  • Top with more cheese and bake until bubbly!

  • Allow your baked chicken spaghetti
    to rest for five minutes to firm up.

    Short Cut Chicken Spaghetti

    Short on time? Make a Short Cut Chicken Spaghetti
    Recipe! Try it with canned cream of mushroom soup, and a can or two of Rotel tomatoes instead! It will still be tasty and satisfying. Be sure to buy the rotel without lime added!
    Here’s a quick and easy shortcut sauce for chicken spaghetti

    • Sautee peppers and onions.

    • Add in one can of cream of mushroom soup and 3/4 pound diced processed cheese (like Velveeta). Heat until melted and creamy.

    • Season with onion and garlic powders and pepper (the Velveeta and soup have plenty of salt already, so you may not need to add any.)

    • Continue as directed in the recipe.