Chicken Spaghetti Recipe

Hi, I do the chicken spagetti with using only the cream of mushroom (healthy request campbells) and cream of chedder cheese soup, and skim milk, I lightly sprinkle chedder cheese on top and then bake. its much less calories and tastes really great

A. J

I'm a lifetime weight watchers member, and you are in luck! I have this recipe and it taste soo bad for you, but very healthy.
1 can rotel
8 oz velveeta light
2 cans reduced fat cream of mushroom soup
3 skinless chicken breast - cooked and cubed into bite size pieces (I buy the frozen grilled strips and it taste great)
1-16oz pkge of whole wheat pasta (can't taste the difference in this casserole).

In microwaveable bowl combine cream soup, rotel, and cubed velveeta. Cover with plastic wrap and nuke until melted and thoroughly combined. In meantime, prepare pasta per pkge. After pasta is done, combine with cheese mixture and add chicken. Put in 9 x 13 baking dish sprayed with PAM and bake at 350 for about 20 minutes. You can top with a little extra cheddar.

My kids, who are very picky, loved this recipe!

This still has some of the fat, but not as much.

1 medium onion, chopped
1 medium bell pepper, chopped
3 TBS butter
1 chicken, cooked and de-boned
1 can cream of mushrrom
1 can cream of celery
1 jar pimentos, drained
1 jar sliced mushrooms
1 can chopped olives
1 package spaghetti, cooked
1 tsp salt
1 tsp pepper
1 cup grated cheddar cheese

Sautee onion and bell pepper in butter. Add soups, pimentos,olive, mushrooms, chicken, and spaghetti. Season with salt and pepper. Pour into large casserole and top with cheese. Bake at 375 for 45 minutes, or until th cheese is melted.

mine is similar
whole wheat noodles
i use a small block of 2% velvetta
1 can rotel
use low sodium cream mushroom
add extra chicken

I use a can of cream of chicken soup (Reduced fat), Chicken broth (low sodium) and Reduced fat cheese (cheddar, or colby/jack). I add onions, bell peppers and a can of Rotel tomatoes (or stewed tomatoes if you don't want it too spicy). I'm not sure how much your recipe makes, but try some of these substitutes and see if your family still loves it. Mine sure does, and they don't miss the fat or the salt!!

I use the "Healthy Request" soups. And I only use shredded cheese on top.

this sounds like you need America's Test Kitchen! They are always looking for new recipes to improve. Go on line and also you can watch them on KERA Saturdays

I use whole wheat pasta and the "light" versions of the cream soups and Velveeta. No one has ever commented except that the pasta looks different! lol

The recipe I have calls for Cream of Mushroom, Cream of Chicken and 2/3 cup of mayonnaise (I use reduced fat, not fat free), milk to dilute soups and shredded cheese. If you use the fat free soups and whole wheat noodles, it's not too fattening but still really good. You can add Rotel, also.

I would use the lighter versions of the cream soups. I use them all the time and you can't tell the difference. I do the same with cream cheese... Hey would you mind sending me the recipe I have been looking for a really good one... :)

I think I saw one in the Betty Crocker cookbook.

I use cream of chicken and cream of mushroom (both low sodium kind) and a can of rotel. My husband loves it!

I just got this recipe. It does have a lot of stuff to do but it says it only takes 30 minutes to prepare and cook.
1 pkge (1 lb) spaghetti noodles, 1/2 cup sund-dried tomatoes (not packed in oil), 1 cup boiling water, 1/4 cup all-purpose flour, 1/2 teaspoon garlic salt, 1 lb boneless skinless chicken breast (cut into 1 inch cubes), 1/4 cup olive oil (divided), 2-3/4 cups sliced fresh mushrooms, 5 garlic cloves (minced), 1/4 cup reduced-sodium chicken broth, 1/2 cup white wine or additional reduced-sodium chicken broth, 1/4 cup minced fresh parsley, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon crushed red pepper flakes, 1/2 cup grated parmesan cheese.
1. Cook spaghetti according to package directions (I use the Barilla plus). Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large reseable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat.
2. Ina large skillet, saute chicken in 2 tabelspoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes adn chicken; heat through.
3. Drain spaghetti. Add chicken mixture and cheese; toss to coat.

I use the new whole wheat white pasta in a purple box, I think its Ronzoni with 1 can rotel, 2 cream of chicken soup, 2% shredded cheese and then chicken. So easy to make, but yummy!