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Chicken Spaghetti

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  • 10 to 12 chicken breasts
  • 4 to 6 chicken thighs
  • Salt and pepper, to taste
  • 3 quarts chicken broth
  • 2 large green bell peppers, chopped
  • 2 large onions, chopped
  • 1/4 cup butter
  • 1 pound vermicelli
  • 3 pounds processed cheese
  • 1 (10 ounce) can Ro*Tel Tomatoes and Green Chiles
  • 2 tablespoons Worcestershire sauce
  • 1 (6 ounce) can sliced mushrooms, drained
  • 1 (17 ounce) can English peas, drained


  1. In a large pot, boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.
  2. In a medium skillet, saute peppers and onions in butter or margarine until soft.
  3. In a very large pot, bring broth to a boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese cut in chunks. Stir until melted. Add Ro*Tel, Worcestershire, mushrooms, peas, onion mixture and chicken. Pour into 1 large or several small casserole dishes.
  4. Bake at 350 degrees F for 45 minutes or until bubbly.

Yields 16 servings.