• 1 pkg. chicken strips, uncooked.
  • 1 pkg. PictSweet 3-Pepper Fajita Vegetables with Authentic Mexican Seasoning
  • 1 pkg. slicked mushrooms
  • 1 can cream of mushroom soup
  • 1 can Rotel
  • 2 cups shredded cheese
  • 1 pkg spaghetti noodles

If you are looking for a easy, quick, tasty recipe to feed a crowd, Cheesy chicken spaghetti will fit the bill…If you are cooking for two, the leftovers are great to put in the freezer for a quick week night supper.


  1. Fill large pot with water and 1 tbsp. olive oil and 1 tbsp. salt; bring to a boil.
  2. Add spaghetti noodles and cook al dente.
  3. While noodles are cooking, melt 1 tbsp butter and 1 tbsp. olive oil in a cast iron skillet or skillet of your choice.
  4. Add chicken strips and cook until slightly pink.
  5. Add package of 3-Pepper fajita vegetables and saute for 3-5 minutes.
  6. Add mushroom; saute for 3-5 minutes.
  7. Add minced garlic and saute for 1 minute or until vegetables are tender and chicken strips are cooked through.
  8. Add 1 can of cream of mushroom soup.
  9. Add 1 can Rotel
  10. Add cooked, drained spaghetti and stir thoroughly.
  11. Add cheese and cook until melted.