• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 whole chicken
  • 1 box (1 lb) thick spaghetti
  • 1 medium onion, chopped, sauteed in 2 tablespoons olive oil
  • 1 can mushroom soup
  • 1 can cream of chicken soup
  • 1 small can sliced mushrooms, drained
  • 1/2 of 8oz package cream cheese, cubed
  • dash of maggi seasoning
  • pepper to taste
  • optional: parmesan cheese and fresh parsley for topping, 2 tablespoons chopped pimiento


  • Directions:
  • Boil 1 whole chicken. Debone, break chicken into big chunks and save broth. Cook spaghetti in chicken broth "al-dente", frim to the bite yet cooked through (don't overcook!);drain off. Toss chicken chunks, canned soups, cubed cream cheese and sliced mushrooms into sauteed onions in a large skillet on medium high heat. Add maggi and pepper to taste. Blend in spaghetti and toss well until cream cheese is completely melted. Serve warm.

Categories: Main Dish  Pasta  Poultry 
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