• Mary Ann

Chicken Spaghetti Recipe



3 chicken breasts cooked or 1 rotisserie chicken

16 oz. spaghetti (regular or thin), cooked and drained

2 cans Rotel tomatoes, not drained! 9I prefer hot rotel)

1 bell pepper (green, red, or any color), diced

1 medium yellow onion (I’ve also used red), diced

optional- add a diced jalapeño

1 large can Progresso mushroom soup (it’s a little larger can and thinner consistency than Campbell’s and mixes easier but either is ok)

Fresh or frozen mushrooms (amount to your preference – I use an entire container or bag if frozen), diced

1 pound Velveeta, cubed

1 stick of butter

1 bag (2 cups) shredded sharp or mild cheddar cheese




Cook chicken breasts or pull and chop rotisserie chicken.


Cook spaghetti noodles according to directions and drain, (Make sure you salt the water!) reserve a cup of pasta water.


While noodles cook melt butter in large saute’ pan, add diced onion, bell pepper and mushrooms until just slightly soft. Season with salt and pepper. Add a diced jalapeno for some heat!



Cube Velveeta and mix into pasta while hot. Add pepper and mushroom mixture, soup, chicken, and Rotel tomatoes and mix well. Will take several minutes for Velveeta to melt. Add the pasta water to thin only if needed. Add just a little at a time to get to desired consistency. I usually don’t need it if using Progresso brand soup.


Divide into two pans (can freeze one for later or give away – makes a lot!). Cover with foil and cook at 375 for 30-40 minutes or until bubbly. Uncover and add ½ cup shredded cheese in last 5 minutes of cooking and allow to melt. Enjoy now and later. Leftovers are good!