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Chicken Spaghetti

Chicken Spaghetti

Charlotte Hancey
Classic southern dish made with spaghetti, cheese, vegetables and cream soup. Chicken Spaghetti is the ultimate Texas comfort food!
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6


  • 2-3 cups cooked chicken, diced or shredded
  • 1 lb thin spaghetti, cooked and drained
  • 3/4 cup yellow or white onion, diced small
  • 1 green bell pepper, diced small
  • 1/2 teaspoon celery seed
  • 1 can (14.5 oz) chicken broth
  • 4 oz jar pimentos, drained
  • 1 can cream of mushroom soup
  • 8 oz Velveeta cheese, diced
  • 2 cups cheddar cheese, shredded and divided
  • cooking spray


  • Preheat oven to 350. Prepare a 9x13 pan by spraying with cooking spray. Set aside.
  • In a small saucepan, add chicken broth, onion, bell pepper, and celery seed. Bring to a boil then simmer for 10 minutes or until vegetables are soft.
  • In a large bowl, add pimentos, soup, and Velveeta. Pour the broth mixture over and stir to combine. Stir in 1 cup cheddar. Add cooked spaghetti and chicken and stir until everything is combined well.
  • Pour spaghetti mixture into prepared pan. Top with remaining 1 cup cheddar.
  • Bake for 30 minutes or until golden brown and bubbly.


  1. If cooking your own chicken, make sure to season it first with salt, pepper, garlic powder, and onion powder. If using rotisserie or canned chicken, no need to season.
  2. This is a great freezer meal! Divide into two smaller pans and freeze one for later.
  3. You can use fresh celery (1/2 cup) in place of celery seed if desired.
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