Easy Chicken and Tomato Spaghetti

    (170)
    25 minutes

    This is a very quick and easy lunch or dinner to throw together, and very tasty! A great use for leftover chicken.


    161 people made this

    Ingredients
    Serves: 6 

    • 330g angel hair pasta
    • 1 tin diced tomatoes with green chillies
    • 1 tin condensed cream of chicken soup
    • 170g processed cheese, cubed
    • 2 cups chopped cooked chicken breast
    • 60g sliced mushrooms
    • salt and pepper to taste

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
    2. To the pasta add the diced tomatoes with green chillies, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
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    Reviews and Ratings
    Global Ratings:
    (170)

    Reviews in English (136)

    1

    Like how quickly I could throw it together generally with things already in the cupboard/fridge. I added broccoli for extra veggies and would probably skip the cheese as added more calories than taste  -  09 Apr 2015

    0

    This was super easy to make and we loved it! Took maybe 10 minutes to prep and gives much flexibility with what seasonings to include. We aren't big spaghetti fans but this tastes like a creamier version of a classic recipe, with the zing of tomatoes but much creamier.  -  30 Oct 2013

    by
    90

    Quicky, easy, and good. In Texas, I was taught to also add a can of Cream of Mushroom to the recipe. I also learned that Velveeta is the favorite to use since it melts so well. Some people drain the Rotel, and some don't. (It's spicier if you keep the liquid though). Either way is good to me. I know a few people who use canned chunked chicken (like canned tuna, but chicken) to make it that much quicker to make. Occasionally, I like to add diced celery, pimentos, onions, garlic, and garlic powder (depending on my mood). No matter what, it's fool proof! You can't go wrong! The best one I ever tasted was baked, and it wasn't too cheesy (which is good because I'm not fond of things that are too cheesy). It was just creamy (not too creamy) and good! Good starting off point for people who have never had it before though! I like to serve it with garlic toast (or that garlic Texas Toast you find in the freezer section of your grocery store), and green beans (fresh or canned). Try it out! You can always tweak it as much or as little as you like!  -  19 Jan 2011  (Review from Allrecipes USA and Canada)

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