Texas Chicken Spaghetti

Total Time:Prep Time: 10 min. Cook Time: 30 min.

Recipe by virginia chamblin, Youngsville, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 02, 2023

This recipe for Texas chicken spaghetti was given to me years ago by a favorite sister-in-law, a wonderful cook. My whole family has the recipe and enjoys it too. It is easy to freeze or it can be made the day before and kept in the fridge. You can use two cans of cream of mushroom soup instead of one mushroom and one chicken. —Virginia Chamblin, Youngsville, Louisiana

Texas Chicken Spaghetti Tips

What else can you put in Texas chicken spaghetti?

Texas chicken spaghetti is very customizable! Go for an extra-cheesy meal by topping the spaghetti with shredded pepper jack cheese. Make it spicy by adding some diced jalapeño or serrano peppers. For an easy swap after the holidays, use leftover turkey instead of chicken. You can also add any of your favorite vegetables that you would use in other Southwest-inspired dishes, such as red bell peppers. Get more flavor inspiration by checking out these great Southwestern recipes.

What can you serve with Texas chicken spaghetti?

This dish is rich on its own, so a crisp salad would compliment Texas chicken spaghetti well! Here are some Southwestern salad ideas to get you started.

How should you store Texas chicken spaghetti?

Store leftover Texas chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Or, transfer it to freezer containers and freeze for up to 4 months. Check out our ultimate guide for freezing foods for tips on freezer food storage.

—Josh Rink, Taste of Home Food Stylist
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Texas Chicken Spaghetti

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Yield:12 servings
Prep:10 min
Cook:30 min
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Ingredients

  • 1 package (16 ounces) uncooked spaghetti
  • 1/4 cup butter, cubed
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 can (14 ounces) stewed tomatoes
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 2 teaspoons sugar, optional
  • 1 package (16 ounces) Velveeta, cubed
  • 3 cups shredded cooked chicken
  • Minced fresh parsley, optional
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Directions

  1. 1
    Preheat oven to 350°. Cook spaghetti according to package directions.
  2. 2
    Meanwhile, in a Dutch oven, melt butter over medium heat; add onion and pepper. Cook and stir until tender, 5-7 minutes. Drain stewed tomatoes, reserving the liquid, and chop tomatoes. Stir in soups, tomatoes and sugar if desired.
  3. 3
    Drain spaghetti; add to sauce mixture with Velveeta and chicken and if desired, reserved liquid. Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover and bake until bubbly, 5-10 minutes longer. If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 432 calories, 20g fat (10g saturated fat), 81mg cholesterol, 1063mg sodium, 40g carbohydrate (6g sugars, 3g fiber), 23g protein.
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