Dax and the boys went on and on last night about how much they loved this dish. They kept asking if I’d made it before, and if we could have it all the time, and Nolan, of course, wanted to know the ingredients. To answer their questions: Yes, I’ve made it before, but this is the first time I made my own original version of it. Yes, we can have it more often, especially in the cold, winter months.
The recipe below is very versatile and forgiving. Sometimes I have made it exactly as listed below. The other night, I made two batches, one for our dinner and the other to freeze, and I used half the soup and a little less chicken. I added a little milk to the soup mix to make sure it wasn’t dry and it turned out very similar to the version with more soup, but no milk.
So there’s some wiggle room. You could even use less cheese if you wish….but who would do that!?! 
This recipe freezes and reheats well.
Hope you enjoy!
Chicken Spaghetti
Ingredients:
- 1 package chicken thighs or breasts
- 1 pound spaghetti noodles
- 1/2 a yellow onion, finely chopped
- 1 can diced tomatoes (do not drain)
- 2 cans cream of chicken soup
- 2 cans cream of mushroom soup
- 1 pound of shredded cheddar cheese
Instructions:
- Boil chicken til done and remove from water (saving water for noodles). If you don’t want to boil the chicken, broil it in the oven.
- Boil noodles in broth from chicken.
- While noodles are boiling, pull apart or cut up chicken into bite size pieces.
- Saute onion in a bit of butter or olive oil and salt, til translucent. Set aside.
- When noodles are done, drain.
- In a large pan (a very deep 9 X 13 works great), mix together: noodles, soups, onion, half the tomatoes (but all the juice), chicken, salt and pepper.
- Once it’s all mixed, pile the cheese on top.
- Bake at 375 till bubbly and golden around the edges. (Do yourself a favor and don’t brown the cheese. My kids don’t prefer hard cheese lumps….and neither do I.) Bring on the cheesy goodness!!!!
Serve with green beans, broccoli, or salad.
Keedra taught me to make this and it is wonderful.
Kedra, my goodness can’t even spell my own daughter’s name.
Sue, I don’t know why it took me all these years to try it, but I am glad I did! You’re right! It’s good!
I just made this. It is wonderful!! Jake loved it! He said it reminded him of chicken enchiladas that his nanny made for him when he was little.
Yay, Wendy!! So glad you guys enjoyed!!!
My family told me I out did my self tonight for supper…. Thanks
Can’t believe you have 8 boys and write this fabulous blog! And you look about 28! Just started reading it. This looks like a great meal for new moms, and great that you can freeze it!
Thanks, Allie!!!
Will totally be making this later in the week…thank you for the recipe
Brandy, How many chicken breasts do you use for this? I’m planning on making it for supper but I want it to have the right ratio of chicken/tomatoes!
Last time I made it, I only used three (large) chicken breasts per pan, and it turned out great. It’s one of those things…you can use more or less and not mess it up too much.
I’m sorry to have to ask another question, but is one pan enough to feed all of y’all one meal?
Thanks so much for your help!
One pan is enough for us if we have sides….which is usually salad and/or more green veggies.
I just recently found your blog. Very nice! How much is in a package of chicken? We raise our own and am wondering about how much I should use. Thanks
3 or 4 chicken breasts would be plenty….
Tried this tonight… yum!!! Ultimate comfort food! Thanks =)
How large is the can of tomatoes you used? I can’t wait to make this!