Thursday, October 19, 2017

Cheesy Chicken Spaghetti.

Ohhhhh I have a yummy recipe for you today, friends!  This is my mother-in-law's Cheesy Chicken Spaghetti and it is so good!!  This recipe makes a ton and we eat on it all week.  But you could definitely modify it so that it isn't quite so much.  

It's a great option to take to a sick/grieving/new mom friend.  It heats up like a dream and I'm sure it would freeze beautifully as well!

For Craig's 23rd birthday, (which was also the day he was drafted...and 7 years later would also be the day his 2nd son was born) Craig's mom gave him a binder full of his favorite childhood dishes and desserts.  He was on his own now, about to enter his rookie year with the Packers and would be living far away from the comforts of home. So this way he could make some of his favorites when he needed some home cooking. (So sweet and a great idea.)  

She also included a little anecdote at the bottom of each recipe about where the recipe came from or when they would make that particular dish etc.  This was my go-to for the first couple of years we were married!

I actually started my own binder about 10 years ago that I'll probably end up passing on to my kids too at some point. (Or should I just point them to my Pinterest page? haha)

Over the years, I've ended up changing it a tiny bit but not much. So here's the recipe!


16oz vermicelli
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 package of frozen Seasoning Blend 
1 tbsp butter
1 rotisserie chicken, shredded (I use as much of it as I can) or 2-3 chicken breasts, cooked
A LOT of shredded cheddar cheese (4 cups or more!)


Cook pasta according to package directions.

While your pasta is cooking, drop your butter into a hot pan and saute your Seasoning Blend until most of the liquid has evaporated and veggies are heated through and starting to brown (about 8-10 minutes).

When pasta is done, drain and return to the pot.  Add in Seasoning Blend, your shredded chicken, the soups and 2 cups cheese.  (Honestly, I just grab a couple of big handfuls of cheese and throw it in.)

Mix thoroughly.  (Prepare for a bit of an arm workout.)

Pour into a 9x13 baking dish.  Add enough cheese to the top to cover the entire dish.  (Cheese is always a personal preference when it comes to how much.) Bake at 350 for 30 minutes.

Serve with a salad and french bread or garlic toast for a full meal.  (And on a Halloween plate if your 7-year-old asks.)

This is definitely not the healthiest meal ever but it's awesome comfort food.  :)

This makes a LOT so if you need less, maybe try 12oz pasta, only 1 can of cream of chicken soup and less cheese.

Pin it and save it for later!  For more of my easy recipes, click here!

You can also find me on Instagram @amandanall (personal) and @thatinspiredchick (Etsy shop).

And on Pinterest here.

Have a great Thursday, y'all!



  1. Who doesn't love a chicken spaghetti recipe? Looks yummy!

  2. I've made this before but with Rotel instead of the veggies. It's soooo good, but honestly, I think I used too much Velveeta. I never thought those words would come out of my mouth, but it was SOOOO cheesy.Good though!

    1. My mom makes one that I grew up eating that is made with rotel and velveeta. (yumm!) This one is a little different!

  3. I think you missed the step about adding the chicken! :-)

    1. Oh my gosh!! Hahaha! I'll fix that asap! Thanks!

  4. Who's the Boss was my fave!! And this recipe is getting made this week!! Thanks!


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