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This Chicken Spaghetti is not the one my mom made.; its the recipe that I learned from the church ladies in college. Its creamy, cozy, simple, feeds a crowd and when you use my 4 secrets, its irresistable. #mealsthatgather #mealstotake #mealsforcollegekids #mealforsickfriend #mealforanewmom #freezermeal #weeknighmeal #sundaydinner
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Arkansas Chicken Spaghetti

This version of Chicken Spaghetti is one I learned after college from the ladies at church. It's perfect for a family meal, or feeding college students or taking to a family with a new baby.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: comfort food, freezer meal, meals that gather, meals to take, take them a meal, weeknight meal

Ingredients

  • 4 chicken breasts
  • water to cover
  • 1 Sazon seasoning packet
  • 10 ounce can diced tomatoes with green chilies
  • 10.5 ounce can cream of chicken or cream of mushroom soup
  • 2 pound block Velveeta cheese
  • 1/2 cup chicken stock/noodle water
  • 1 pound thin spaghetti
  • 1 cup cheddar or Monterey jack mix cheese

Instructions

  • Place the chicken in a stockpot and cover with water. 
  • Add sazon to water.
  • Bring water to boil.
  • Once water is boiling, reduce heat to medium and cook for 15 minutes.
  • Remove chicken from water and set aside on cutting board or in a bowl.
  • Bring chicken stock back to a boil.
  • Put noodles in water and cook for 10 minutes.
  • Chop chicken into bite-sized chunks.
  • Chop Velveeta cheese into cubes.
  • Drain noodles, reserving chicken stock.
  • In a stockpot, mix together diced tomatoes, creamed soup, and Velveeta cheese. 
  • Cook on medium heat, stirring so the cheese does not burn.
  • Once the cheese is melted, stir in chicken cubes.
  • Stir in noodles.
  • Stir together all ingredients and turn out into 9x13 baking dish.
  • Pour ½ cup chicken stock over top of noodle mixture.
  • Sprinkle top with 1 cup cheese.
  • Cover with foil.
  • Bake for 20 minutes at 350, then remove foil and cook for 10 more minutes. - or- Store in refrigerator or freezer.
  • If cooking from cold, cook for 30 minutes with foil on and then remove the foil and cook for 15 minutes.

Notes

Note: If I’m taking the meal to someone, I usually writel the directions  on the foil with a sharpie before I put it in the fridge or freezer so they can easily see what to do.
Serve the spaghetti with a salad and garlic bread.
My secrets:
  • season the water with Sazon
  • cook noodles in chicken stock water
  • Save water to put in the spaghetti and store as chicken stock for soups or other recipes.
  • thin spaghetti vs other noodles. But, a macaroni or cavatappi could be really good too.