Total Recipe Yield: 12 portions
Portion Size: 1 big scoop
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No


  • 1 whole chicken pulled or 4 shredded chicken breasts
  • 1 12 ounce package spaghetti noodles
  • 1 chopped onion or 1/2 bag frozen chopped onions
  • 1 stick of butter
  • 3 cans cream of mushroom soup
  • 1 can petite diced tomatoes
  • 2 lbs shredded mild cheddar cheese
  • Garlic powder (to taste)
  • Black pepper (to taste)


  • In a big pot boil chicken until done.
  • Set chicken aside reserving the chicken water. Let chicken cool and then pull off the meat or shred.
  • In the chicken water boil pasta until al dente. Reserve some water for sauce.
  • In another large pan or pot (with high sides) sauté onions in the stick of butter for about 5 minutes or until onions are tender. Add pulled chicken, 3 cans cream of mushroom and diced tomatoes.
  • Season to taste with garlic powder and black pepper. Simmer for about 7 minutes. Add stock to thin as needed.
  • In a casserole dish, spoon a light layer of the chicken mix, layer half the spaghetti, spoon on 1/2 chicken mixture, top with 1/2 the cheese. Repeat with the rest of the spaghetti, chicken mixture and finish off with the cheese.
  • Bake at 350 until just browning on top. Let it cool a few minutes before serving. We like to have green beans on the side.
    *I have cheated by using pulled rotisserie chicken and then cooking the spaghetti with a box of chicken stock and water. It’s quicker and still delicious, but boiling a whole chicken is the MOST flavorful.