"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Spaghetti, Cheesy Recipe

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This recipe for Chicken Spaghetti, Cheesy, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LYNDA TOLAR
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 Ounce) Package Vermicelli
1 (2-3 Pound) Deboned Fryer Chicken
2 Tablespoons Butter
1 Medium Onion, Chopped
1 Medium Green Bell Pepper, Chopped
1 (16 Ounce) Loaf Velveeta Cheese, Cubed
1 (10 Ounce) Can Diced Tomatoes and Green Chilies
Salt (to Taste)
Ground Black Pepper (to Taste)
1/2 Cup Italian-Style Breadcrumbs
1/2 Cup Parmesan Cheese

Directions:
Directions:
Cut chicken into bite-size pieces and set aside. Set aside stock (water used to boil chicken for deboning). Prepare pasta according to package direction in chicken stock. Drain and set aside. Melt butter in large dutch oven over medium heat. Add the next 2 ingredients. SautÚ 8 minutes or until vegetable are tender. Add chicken, cheese cubes, tomatoes, salt and pepper to vegetable mixture, and cook over low heat until cheese is melted and all ingredients are combined. Add pasta, and toss to combine. Pour mixture into a lightly greased 9x13 inch baking dish. Sprinkle with breadcrumbs and Parmesan cheese.
Bake at 350║ for 20 minutes or until bubbly.

 

 

 

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