Chicken Spaghetti

Chicken Spaghetti

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Makes: about 8 servings

  • 1 cup frozen chopped onion, thawed

  • 1 teaspoon minced garlic

  • 1 teaspoon olive oil

  • 1⁄2 (32-ounce) package 2% milk processed cheese, cut into cubes, Velveeta®

  • 1 (10.75-ounce) can cream of celery soup, Campbell’s Healthy Request®

  • 11⁄2 cups skim milk

  • 1 (16-ounce) package angel hair pasta, cooked according to package directions

  • 1 (14-ounce) bag frozen baby broccoli florets, thawed

  • 21⁄2 cups shredded rotisserie chicken

  • 1⁄8 teaspoon ground red pepper

  • 2 cups shredded reduced-fat sharp Cheddar cheese, Sargento®

  • 1 cup sliced almonds




Preheat oven to 350˚. Spray a 13×9-inch baking dish with nonstick cooking spray.

In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until onion is tender and begins to brown, about 4 minutes. Add processed cheese, soup, and milk, and bring to a simmer. Add pasta, broccoli, chicken, and red pepper, stirring until mixture is well combined and heated through. Pour mixture into repared baking dish, and top evenly with Cheddar and almonds. Bake for 25 minutes, or until top is browned and sauce is bubbly. Serve hot.

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