Chicken Spaghetti: Stockpile Recipe

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1 lb shredded chicken
1 lb thin spaghetti, broken into 2 inch pieces
2 cans (10 3/4 oz each) cream of mushroom soup
2 1/2 Cups shredded cheddar
1 small onion (I usually leave this out b/c family hates onions)
1 tsp seasoned salt
Dash ground pepper
1/8 to 1/4 tsp cayenne pepper, to taste

Add chicken to a pot and boil.  I use chicken tenderloins.  Remove chicken from water and reserve 2 cups of chicken broth for later.  Shred chicken.  Cook pasta al dente.

Place mushroom soup, 2 cups cheese, and seasonings in large bowl and mix.  Add, chicken, pasta and 2 cups of reserved chicken broth.  Mix well and pour into 9×13 casserole dish.  Spread remaining cheese on top. I always add extra cheese!  Cook at 350 for 35-45 minutes or cheese is bubbly.


This is so easy to make and it lasts us several days.  I love making it on a Friday and everyone can just nibble off the leftovers all weekend.



  1. Kelly says

    Funny … I cook this same recipe only with whole grain rice & instead of 2 cans of soup, I use only one & add a little milk to make it the right consistency – a little cheaper this way. I also don’t mix the cheese, but simply put it on top – might save a little $$ here too. Wonderful dish & also freezes well!! Thanks for posting! We’re gonna try the spaghetti (whole grain) … nice change & the kids don’t taste the difference in whole grain vs. regular pasta!!!!!

    • Karen says

      Kelly, I’ve made it with whole grain several times. I’ve also made it with ham b/c that is what was on hand. Never made with rice, and I have a ton of that so I might have to try it. Thanks for leaving a comment.

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