If you like your chicken spaghetti extra “saucy”, add a second undrained can of diced tomatoes and green chilies to the mix. This is what I prefer, but my family does not. 🙁 If you don’t have time to sauté the onions, celery, bell pepper and garlic before adding it to the chicken spaghetti, you can substitute dehydrated onions, celery, and bell pepper instead. Garlic powder or granulated garlic in place of minced garlic will also work just fine in this recipe. Add any or all of these ingredients as you add the diced tomatoes and green chilies. I’ve made chicken spaghetti and used the low fat versions of the cream of chicken and cream of mushroom soup. It works okay, but my family does not prefer that version. Same for low fat shredded cheese. If the chicken spaghetti seems to dry when you reheat the leftovers, add some chicken broth, milk, or half and half as you reheat it in the microwave. If you happen to forget to save some of the pasta water for making the sauce, just substitute some chicken broth. Chicken spaghetti is best when cooked on low for the longer cooking time than on high for the shorter cooking time. Cooking it on high will work in a pinch, but the overall eating experience is better when cooked low and slow. Breaking the spaghetti noodles before cooking them makes them much easier to serve and eat!