Print Recipe

Mexican Chicken and Spaghetti



  • 4 to 6 chicken breasts; skinned and cooked (cook in water and save the water)
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 cans cream of mushroom soup, undiluted
  • 1 pound Velveeta cheese, cubed (or cheese of choice, grated)
  • 1 can Ro*tel
  • 1 small jar pimentos, drained and chopped
  • 1/2 pound spaghetti, cook in the chicken water, drain but don't rinse


  1. Mix all ingredients together, and put into a 9 x 13-inch casserole dish.
  2. Cover tightly with aluminum foil, and bake at 350 degrees F for 35 to 40 minutes.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.