Kathy’s Chicken Spaghetti


This is NOT your mother’s chicken spaghetti. This is MY mother’s chicken spaghetti. There are no tomatoes. There is no Velveeta. That is something different.

  • 2-3 chicken breasts – leftover, baked, boiled, rotisserie, etc.
  • 2 stalks celery – chopped (TIP – when you buy an entire head of celery, chop all of it, divide into small freezer bags, add a little water, and pop in the freezer. You won’t waste celery and you’ll always have some when you need it. Shout out to Amber for the tip! It’s been a game changer in my kitchen!)
  • 1 small white onion – chopped
  • 2 boxes spaghetti noodles – cooked to package directions for al dente
  • 3 cans cream of chicken soup
  • 1 1/2 cups chicken stock or broth
  • ½ – ¾ cup white wine (nothing too sweet…I prefer pinot grigio or sauvignon blanc)
  • 1 1/2 cups parmesan cheese
  • 1 tsp Nature’s Seasons

While pasta is cooking, chop your onions and celery and sauté them in a little olive oil until half way translucent. Make sure your chicken is shredded and bite size. Toss chicken, spaghetti, onions and celery until evenly combined. Season with 1 tsp Nature’s Seasons. Transfer to casserole dish.

Combine cream of chicken soup, chicken broth or stock, and white wine. Season with 1 tsp black pepper. Pour over casserole evenly. Top with parmesan cheese.

Bake at 350, uncovered, for 30 minutes until top begins to brown. Broil for 5 minutes for a perfectly golden top. Let set for 10 minutes before serving.

Wine Pairing Suggestion

I prefer to drink whatever wine I prepared the dish with. Therefore, tonight, Bota Box Pinot Grigio.

***Serves 6-8 – This is technically a doubled recipe from Kathy’s original, but chicken spaghetti never lasts long enough so I always double it up.

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