Chicken Spaghetti (with no “cream of” anything)

The other day, I had a LOT of spaghetti left over, and needed something to do with it.  I decided to make Chicken Spaghetti, even though I’d never made it before.  So, I did what anyone would do… searched online for recipes.  I had a hard time, however, finding one that did have a “cream of something” soup in it.  Yuck.  So, I made up my own version of chicken spaghetti, loosely based on my chicken and rice casserole dish.  It turned out yummy.  Even the kids enjoyed it.



1 pkg spaghetti, cooked & cut
1 can white chicken (ideally, a couple cups of shredded chicken you pulled yourself would work for this, but all I had in the pantry was a can)
1 can fire-roasted garlic tomatoes
2 cups chicken stock (or chicken broth)
8 oz. cream cheese
1 lb. velveeta
onion powder, salt & pepper to taste
shredded cheddar/colby cheese


Pour chicken stock into a large skillet and bring to a boil.  Add cream cheese and velveeta, cut into cubes, and stir, cooking on medium heat, until cheese is melted.  Add tomatoes, chicken & spices, stirring until well-mixed, and then add the cut spaghetti.

Pour into a deep 9×13 casserole dish and cover with shredded cheese.  Bake in a 350-degree oven for 1 hour.

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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3 Responses to Chicken Spaghetti (with no “cream of” anything)

  1. Ernie January 2, 2014 at 11:08 pm #

    CREAM…8 oz. cream cheese

  2. Ernie January 2, 2014 at 11:15 pm #

    It’s impossible to be an amateur CHEF. You either are, or you are not… I’m guessing not.
    Stock or Broth… There’s a difference
    Canned Chicken?

    Congrats on Kicking the Cancers A**!

  3. Allyn Gates October 30, 2014 at 4:39 pm #

    i don’t like canned soups either. Good for you!

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