This is one of the first meals I learned to cook for my family. It was cheap to make and fed a lot of people. But it wasn’t Rotisserie Chicken Spaghetti… YET!
I always got a fresh chicken from the store, boiled it, let it cool down, deboned it and then I could start to make the chicken spaghetti.
It was a lot of work and I hated making it.
Fast forward some years later and I’ve learned to take it easy on myself by buying a Rotisserie Chicken instead. Prep work and cooking time was cut in half.
Since the time spent in the kitchen was only minutes, instead of a couple hours, I started making it more often. Rotisserie Chicken Spaghetti is definitely a family favorite and what isn’t eaten up goes into the freezer.
Grab all your ingredients and tell your crew that supper is in 30 minutes. The receipe I have is for a group of four. Make adjustments as needed. It’s so good you may find that there aren’t any left-overs.
At your favorite grocery store, grab these ingredients: traditional flavor rotisserie chichen, spaghetti noodles, shredded cheese (sharp or mild), small can of chopped green chilies, 1 10oz can of Cream of Chicken, 1 10oz can of Cream of Mushroom and Milk. Do you have salt & pepper at home?
Once you get everything home, start your pot of water to boil the spaghetti noodles. In a sauce pan, mix your two cream of soups together and wisk in the 1/3 cup of milk (don’t boil the soup). Start deboning your chicken. (only use half of the bird!)
After your noodles are cooked and rinsed, fold together all the ingredients in the same pot your boiled your noodles in. Pour it all into a 9 X 13 pan and add a nice layer of the shredded cheese. Bake this at 350 degrees for 15 minutes or when all the cheese on top is melted.
You’re done! Ring the dinner bell and dig in! You’ve just cooked Rotisserie Chicken Spaghetti in 30 minutes or less. Don’t forget to freeze your leftovers… if there are any!!
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- half of a rotisserie chicken (traditional flavor)
- 8oz spaghetti noddles
- 1 10oz can cream of chicken
- 1 10oz can cream of mushroom
- 1 small can diced green chilis, don't drain
- 3 cups shredded cheddard (set aside 1 cup)
- salt and pepper to taste
- preheat oven to 350 degrees
- boil your noddles as directed and then rinse
- debone chicken, use only half
- fold together all ingredients gently
- pour into a 9 X 13 pan
- top with 1 cup of cheese
- bake at 350 degrees for 15 minutes or whenever cheese on top has melted
- serve with any kind of toast
p.s. This is my MOST GOOGLED post. Who’d a thunk it right because I totally go for the easy stuff. But wait, maybe that’s why… LOL