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Chicken Spaghetti

Kenchic Assorted Chicken spaghetti
Prep Time: 10 min
Cook Time: 45 min
Serve: 6 people


The best ever chicken spaghetti that is easy to make! This mouthwatering casserole is rich and hearty.

Assorted Chicken

Frozen Kenchic chicken : assorted chciken pack 1kg
Kenchic assorted pack
cups shredded cheddar cheese
cup finely diced red bell pepper
medium onion, finely diced
cup finely diced green bell pepper
teaspoon salt
cans cream of mushroom soup
Salt and freshly ground black pepper
to teaspoon cayenne pepper
packet thin spaghetti, broken into 2-inch pieces


  1. Preheat the oven to 350 degrees (C)
  2. Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes then return the heat to medium-low and simmer for 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  3. Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 ½ cups cheese, the green peppers, red peppers, onions, salt, cayenne pepper, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  4. Place the mixture in a pan and top with the remaining 1 cup cheese. Cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)

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