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"The belly rules the mind."--Spanish Proverb

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti is from The Melbourne Employee Activities Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

1 Hen or 2 Fryers (I prefer to use Chicken Breasts or Chicken Tenderloins. 8-10 Chicken Breasts or 16-18 Chicken Tenderloins. The more you use, the more chicken in the casserole.)

16 oz. (1 lb.) box of angel hair spaghetti

2 Onions chopped (I use white onions.)

1 Green bell pepper chopped

2 Stalks of celery chopped

1 Can of Rotel

2 lbs. Velvetta Cheese (Do not use the reduced 2%.)

1 Can of Cream of Chicken Soup

1 Can of Le Sueur very young small early peas

1 Stick of Butter

Shredded Cheese (I use mild cheddar cheese.)
Directions:
Directions:
Instructions:

Boil chicken until done. I add some black pepper to the chicken while boiling it. Remove the chicken. Add the spaghetti right into the water you just used to boil the chicken. Cook the spaghetti until it’s done. In another pot/sauce pan, melt the stick of butter. Add the chopped onions, bell pepper, and celery. Sauté until tender. When the spaghetti is done, add the sautéed vegetables, Rotel, sliced Velvetta cheese and Cream of chicken soup to the spaghetti. (Leave the water, don’t drain it.) Drain the can of Le Sueur peas and add it too. Bone the chicken or tear the chicken breasts/tenderloins into pieces and add it in. Stir/mix it up well. Put into a casserole dish and sprinkle with shredded cheddar cheese. Cook at 350 degrees until the cheese is bubbly. It makes 1 large casserole dish or 2 medium casserole dishes or 4 small casserole dishes. It also freezes good.

Hint: Since you don’t drain the water you originally use, don’t overfill the pot for boiling. If you think you have too much water after boiling the chicken and the spaghetti, just put some of it in a bowl. You can add it back in if you need to after you’ve added all the other ingredients. It should be a soupy mixture when all completed, but not watery.

 

 

 

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