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Try This Thursday: Homemade Chicken Spaghetti

Try This Thursday: Homemade Chicken Spaghetti

Well hello November! I may say this every month, but I promise y’all that October just started. Today I have a delicious fall – okay you can really make it year round – recipe that is sure to win over the hearts and tummies of the mouths you’re feeding in your home! This homemade chicken spaghetti is a hit in our house.   But first, let me take a quick break in today’s blog topic to bring to you…pictures from Halloween!    

Me and my little Tinkerbell…aka I made her a tutu! Oh and I got my hair cute…do you like?

Emily, Maggie and I rockin’ our tutus!  

Maggie was SO EXCITED when we had a trick-or-treater come to our door! Too bad we only had one. This is a new PR for me though! I had zero in Pittsburgh last year!  

Related Post: Easy Clean Eating Recipes & Meals  

Okay back to our Try This Thursday post…today I have for you… Chicken Spaghetti! And to top it off…it’s super easy!  

Homemade Chicken Spaghetti


  • 2 cups of cubed chicken {I used a rotisserie, but you can bake it}
  • Box of spaghetti noodles {or you can mix and match noodles for fun like I did!}
  • 1 can of Cream of Chicken
  • 1/2 can of Cream of Mushroom {use more if you want it creamier}
  • 1/2 can of Rotel {or other diced tomatoes}
  • Diced green pepper, onion and garlic
  • 1 tbsp of olive oil
  • Shredded Cheese
  • 1 cup of chicken broth
  • Seasoning Salt
  • Pepper
  • Red Pepper Flakes

How To

  1. Preheat oven to 350*
  2. Bring water to a boil in a large pot. Add noodles and cook until al dente.
  3. While the pasta is boiling, saute your diced pepper, onion and garlic in olive oil.
  4. Drain pasta and return to large pot. Add chicken, onion, garlic, pepper and Rotel.
  5. Mix in your can of Cream of Chicken and half can of Cream of Mushroom. Add more Cream of Mushroom if it is not creamy enough.
  6. Add in your shredded cheese. Most recipes call for Sharp Cheddar which I hate, so I used a Mexican blend and it worked great. I am not a fan of cheese so I added about 1 cup to the mixture.
  7. Add in seasonings to your liking.
  8. Finally slowly add in your chicken broth. You want your spaghetti to be thing, but you should be able to stir it. Add more chicken broth if you would like.
  9. Place mixture in a 9×13 {or whatever size you have} glass casserole dish.
  10. Put in oven at 350* for 30 minutes until hot and bubbly!
  11. About 10 minutes before you take it out, you can add some cheese to the top!

And there you have it…Chicken Spaghetti a la Amy! Give it a go and let me know what y’all think!   I hope y’all have a happy November! I’m off to my first day of work at my new job…wish me luck!

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