Chicken Spaghetti

By Patti Howard
March 12, 2013
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Chicken Spaghetti

Author Notes: A delicious comfort food made with southern flair. I like to use boneless, skinless chicken breasts, but this is also a great dish to make with leftover chicken!Patti Howard

Serves: 4-6

  • 16 ounces spaghetti noodles
  • 2 cups evaporated milk
  • 1 cup chopped red and green peppers
  • 4 pieces cooked and shredded boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • 3/4 cup chopped sweet onion
  • 2 cups cream of mushroom soup
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  1. Gently boil 4 boneless, skinless chicken breasts in a pot full of salted, boiling water until no longer pink, typically 25 minutes. Shred.
  2. Cook your spaghetti noodles according to package instructions. Drain and drizzle with a drop of olive oil.
  3. Saute your red and green peppers and onions in a skillet with 1 tablespoon of olive oil until soft and translucent, typicaly 5 minutes.
  4. Combine all ingredients together in a greased 9 X11 inch casserole dish and bake at 400 degrees for 25 minutes. Serve with a tossed salad and warm, crusty bread.

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