- 7 ounces spaghetti (broken)
- 2 cups cooked chicken (cubed)
- 2 cups shredded cheddar cheese (divided)
- 10 3/4 ounces condensed cream of chicken soup (undiluted)
- 1 cup milk
- 1 tablespoon pimiento (diced, optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
PER SERVING *
|Calories390Calories from Fat180|
|% DAILY VALUE*|
|Calories from Fat180|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Phillip Baxter 16 Apr
I make this on occasion, and my wife and I love it! My modifications: - Sub. shells instead of spaghetti - Sub. 1 rotisserie chicken instead of cooked chopped chicken. - No pimentos - Mix in a little garlic powder - Top with panko bread crumbs - Top with bacon bits
toya h. 23 Dec 2015
i have acid reflux so i really don't eat spaghetti like that, But I must say this is a great recipes and me and my family enjoyed it.. I did add more cheese, chicken, and cream of chicken. n a few little season. other than that great recipe. I WOULD COOK AGAIN over and Over for my family and friends. I can eat spaghetti again and don't have to worry about the Tomato Sauce.
Sara A. 8 Dec 2015
Thank you for the nice recipe. I added some whipped cream to the milk, some Spinach and mushrooms.. the taste was amazing !!
Lauri Lee 15 Sep 2015
Instead of pimentos, I added a can of Ro-Tel. I also used 2 Velveeta cheese packets (1 plain and 1 jalapeno) and left out the milk. I often take this dish to work luncheons and there are never any leftovers.
Maureen H. 28 Jul 2015
Made this tonight for supper, we really enjoyed it. Instead of cheddar cheese I used Tex Mex and it had a little kick to it. I also added a little more chicken bouillon & extra milk.And instead of pimentos I added peppers. Really easy to put together and supper in no time!