Easy Cheesy Chicken Spaghetti with Andouille Sausage 

How often do you find a recipe online, last-minute, and don’t have the right ingredients? At my house … it happens all the time! So I found a base recipe;  used what I had available in my own cupboard and created what turned out to be a pretty great (easy) pasta dish!

I LOVE creamy noodles 🙂


Canned Goods

10 1/2 ounce Cream of Mushroom Soup (1 can of water divided added gradually as needed)


1 pound Velveeta Sharp Cheddar Cheese, cubed

1/2 stick margarine or butter


1 pound spaghetti, cooked


10 ounces of canned chicken

1 Johnsonville Andouille Sausage Link

Vegetables, Herbs, and/or Seasonings

1 small yellow onion, diced

1/4 cup red bell pepper, diced

1/4 cup green bell pepper, diced

1 tablespoon minced garlic

1 teaspoon garlic powder

1/8 teaspoon white pepper

1/8 teaspoon celery seed

1/8 teaspoon cumin

Salt and pepper to taste


Preheat oven to 350. Prepare a 9×13 casserole dish; lightly spray with canned oil.

Chop onion, bell peppers & slice sausage; Set aside.

Melt butter at medium high¹ heat in a stock pot²


 1. Medium High = 5-6 on an electric range 2. Use a pot tall enough to boil noodles later; for comparison I use a 5.5Qt WEARever pot

Add onion and cook about 1-3 minutes. Stir as needed.

Add bell peppers cook 1-2 minutes.

Stir as needed.

Add minced garlic and andouille sausage cook 1-2 minutes.

Remove from heat, set mixture aside in a separate bowl; Do not discard pot. Do not clean butter from sides. Reuse it to boil the noodles.¹


1. Infuses flavor and prevents sticky noodles!

Add uncooked spaghetti¹ to the buttery pan & cover an inch over the top of noodles with water.²

On high-heat bring to a rapid boil; Stirring often.


  1. Break dry spaghetti in half; makes for a better bite. Plus faster cooking and easier serving!   
  2. Speed Cook Method; You’re welcome to follow the directions on the pasta box instead but I do not! Why fill the whole pot,and wait for it to boil? It’s a waste of precious water and time. (Watch our for boil-over and don’t walk away from stove!)


Once noodles start to soften, lower heat to low (1-2 range). Stir and cover for approx. 1-2 minutes or until done.

Remove and drain when al-dente. Add noodles to the greased casserole dish. Set aside.

Add onion-bell pepper mixture back into the same (still warm) pot on low heat.

Add mushroom soup; fill can with water. Add approx. 1/4 of the can to the pot.

Add Velveeta cheese cubes. Stir often to melt.

While melting, stir in white pepper, celery seed, and cumin.

Salt / Black Pepper to taste (optional)

Add noodles to the pot and stir into that cheesy goodness; adding water only as needed.¹


  1. When it becomes hard to stir, add more water.)

When it looks ready to eat, return it to the casserole dish, cover with foil and bake for 35-45 min.

Serve Immediately; with just about anything as a full meal or a side! But it gets less creamy and more sticky the longer it sets out so you may have to reheat with milk later to revive it!

As a meal feeds 4.

As a side-dish feeds up to 12.

The inspiration recipe: http://www.food.com/recipe/velveeta-chicken-spaghetti-255960


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