Chicken Spaghetti With Tomato Soup and Cheese

Chicken spaghetti
Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
600 Calories
31g Fat
35g Carbs
43g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 600
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 58%
Cholesterol 137mg 46%
Sodium 1603mg 70%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 8%
Total Sugars 12g
Protein 43g
Vitamin C 6mg 31%
Calcium 267mg 21%
Iron 3mg 18%
Potassium 918mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken spaghetti is brimming with flavor. Three kinds of condensed soup are used in this recipe, but you can use about 3 cups of white sauce and a can of diced tomatoes if you prefer homemade over processed food.

Feel free to add your own personal touch. You might use roasted red peppers or minced red bell peppers instead of the pimientos or add some cheese or sautéed mushrooms to the casserole. The tomato soup can also be replaced with diced canned tomatoes or tomatoes with chopped green chile peppers. 


  • 1 whole chicken, about 4 to 5 pounds, cut up

  • 8 ounces spaghetti, broken into 2-inch lengths

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 (4-ounce) jar pimiento, chopped

  • 1 (10 3/4-ounce) can condensed cream of mushroom or cream of celery soup

  • 1 (10 3/4-ounce) can condensed cream of tomato soup

  • 1 (10 3/4-ounce) can condensed cream of chicken soup

  • 8 ounces Velveeta cheese, shredded or cut in small cubes

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1/2 teaspoon garlic powder

Steps to Make It

  1. In a large saucepan or Dutch oven, cook a chicken in salted water until tender. Remove chicken and strain broth.

  2. While the chicken cools, cook the spaghetti in the remaining broth following the package directions. 

  3. Drain the spaghetti and toss with olive oil.

  4. Heat the oven to 350 F.

  5. Butter a 2 1/2-quart baking dish.

  6. When the chicken is cool enough to handle, remove meat from bones and chop.

  7. In a large mixing bowl, combine spaghetti, onion, celery, pimiento, condensed soups, and cheese. Add cut up chicken and stir well. Season to taste with salt, pepper and garlic powder.

  8. Place in the prepared baking dish and bake in the preheated oven for about 30 minutes, or until hot and bubbly.

Recipe Variation

  • Replace the Velveeta cheese with mild or sharp shredded cheddar cheese. Save 1/2 cup of the shredded cheese for topping the casserole about 10 minutes before it comes out of the oven.