Chicken Spaghetti

This recipe was a gift from our friends Garrett and Lauren. We love it!


4 chicken breasts (we think it's easier to use a whole rotisserie chicken!)
1 large can cream of chicken soup
1 regular can cream of mushroom
1 lb. Velveeta cheese grated cheddar cheese
spaghetti noodles (we buy a 1 lb. box and use about 3/4 of the box)


  1. Boil chicken until it's no longer pink in center. At same time, melt Velveeta in saucepan.
  2. Add cream of chicken and cream of mushroom soups to melted Velveeta.
  3. Shred chicken in 9x13 baking dish. While shredding chicken, boil spaghetti in same water as chicken.
  4. Combine spaghetti, soup and chicken and mix together.
  5. Cover with grated cheddar cheese and cook at 350 degrees for 30 minutes or until cheese is bubbly.
  6. Enjoy!
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We actually made a double batch for our life group on Tuesday night and one pan fed eight people! We froze the other pan for later.