Print Recipe

Louisiana Chicken Sketti



  • 4-6 chicken breasts
  • Cajun seasoning
  • 3 tablespoons butter or oil for sautéing
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 tomatoes, chopped*
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary, minced
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 2 cups chicken broth
  • 2 cups shredded Mozzarella or Cheddar cheese*
  • 1 (16 ounce) package spaghetti

* Substitute one can Ro*Tel with green chiles for the tomatoes and 8 ounces cubed Velveeta for the shredded cheese.


  1. Heat oven to 350 degrees F.
  2. Season the chicken breast well with Cajun seasoning.
  3. Sauté the chicken breasts in the butter or oil until lightly browned.
  4. Remove from the pan and set aside.
  5. In the skillet, add the onion, bell pepper and tomatoes and cook until the vegetable are softened.
  6. Add the oregano, rosemary and additional Cajun seasoning.
  7. Cut the chicken into cubes and add to the vegetable mixture and heat together for about 10 minutes.
  8. Prepare the spaghetti according to package directions and drain.
  9. In a large bowl, combine the soups and broth then add the vegetable mixture and stir together.
  10. Once combined, add the drained spaghetti and half of the cheese and mix.
  11. Pour the chicken and spaghetti mixture into a buttered casserole dish, top with the remaining cheese and bake for 25 to 30 minutes.

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