You are going to LOVE this recipe! A few simple ingredients come together to make a creamy, cheesy chicken spaghetti casserole that will please the whole family.
My late aunt used to make the best cheese spaghetti when I was a kid, and I have never quite been able to replicate it. My baked mac and cheese recipe is not even close. I’m pretty sure she used something like American “cheese” singles or maybe Velveeta, which is why I think my homemade attempts never taste like hers. This chicken spaghetti is about the closest I’ve gotten, and it is a new family favorite!
I usually avoid canned soup as an ingredient, but the cheese soup was calling my name at the grocery store with its promise of convenience. I have to admit that it did not disappoint! This meal is perfect for busy nights, and I bet your family will love all that cheesy goodness.
I chose cauliflower to add to this recipe because it’s white and blends in to be almost invisible. I knew if I added something green that noses would be turned up instantly. Matt said he wasn’t fooled and noticed the cauliflower right away, but he did eat it without complaint, so that’s a success. (That’s my husband I’m talking about: An adult…) You can of course feel free to use whatever vegetable(s) you want! You could also cut the cauliflower into much smaller pieces to make it blend in more easily.
If you are worried about too much spice, just use petite diced tomatoes instead of Rotel tomatoes, but it really wasn’t that spicy as written. I hope you will try this cheesy chicken spaghetti recipe, and let me know how you like it!
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