Recipe By Allrecipes Member
Published Apr 2nd
My Chicken Spaghetti
Prep 10m Cook 50m Additional - Ready In 1h
Servings 12 servings Calories 390.7

My family has always loved this dish. This makes a big batch, so serve half immediately and freeze remainder. Add additional liquid when you serve frozen portion.

Recipe Ingredients

  • 1 (16 ounce) package spaghetti
  • ½ cup margarine
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 (1 pound) package processed cheese food (such as Velveeta®), cut into cubes
  • 2 cups chopped cooked chicken
  • 1 cup chicken broth
  • ½ cup sliced fresh mushrooms
  • ¼ teaspoon salt
  • ⅓ teaspoon cayenne pepper

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  3. 3 Melt margarine in a large saucepan over medium heat. Stir flour into the margarine until the flour is completely moistened. Gradually stream milk into the saucepan while whisking with the flour mixture until the milk is incorporated into a smooth mixture.
  4. 4 Stir processed cheese food into the milk mixture in small amounts, letting each addition melt smoothly into the liquid before adding the next; add chicken, chicken broth, mushrooms, salt, and cayenne pepper. Stir mixture, add cooked spaghetti, and toss to coat. Divide the chicken spaghetti between 2 baking dishes.
  5. 5 Bake in preheated oven until the sauce is thick and the edges begin to brown, about 30 minutes.

Nutrition Facts

  • Calories 390.7
  • Carbohydrate 35 g
  • Cholesterol 45.7 mg
  • Fat 19.6 g
  • Fiber 1.3 g
  • Protein 18 g
  • Saturated Fat 7.9 g
  • Sodium 723.5 mg
  • Sugar 5.9 g


  1. A little bland as written but still a good staple meal and quick to make. My only issue is that this is one massive amount of cheese sauce for a pound of spaghetti. I ended up using about 2/3 of the recipe and saving the rest for another meal.
  2. It was very good. I didn't have mushrooms but I used ritz crackers crumbled with butter to cover the top. I would make this again.
  3. I made it used Mexican velveeta and it was awesome! My family loved it!!!
  4. I used unsweetened original Almond milk instead of milk, and you can't tell the difference! I also added green chiles for some zip. Great recipe!
  5. I used fresh cayenne peppers instead of powder plus I added 1/4 more cheese than recipe calls for. This is definitely a Keeper Yum. Bake time at 350 is 30 min.. Great recipe and it makes a large amount. Freeze leftovers..
  6. I made no changes and will make it again
  7. We made it just like the recipe and it was very bland so the next time we made it we used Mexican Velveeta and used a can of Rotel tomatoes. It was delicious with the additions/alterations. This is now a go-to for us when we need something to feed a large crowd or just my - Read more ...
  8. Made it last night exactly to directions. Wasn't creamy at all pretty thick and sticky. Wouldn't make it again.
  9. I made this but, I tweaked it a little. I used everything she said (minus the Salt due to the cheese already having it) plus i added a big can of Cream of Mushroom, a Can of Ro*tel Tomato, and I cheated w/ Fajita Chicken. Yes I had to basically double everything but I ended - Read more ...
  10. Honestly I wasn't convinced that the Velveeta cheese on its own would work but this turned out to be pure creamy cheesy mellow goodness. The only liberty I took with the recipe was adding some buttered fresh bread crumbs as a topping and I'd do that again. Thanks S you made a Velveeta believer out - Read more ...