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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti is from X-PLOSION COOKBOOK, 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:  
4lbs of Chicken Breast (Boiled) ** or (2) Rotisserie Chickens de-boned
1- Brick Velvetta Cheese(diced up)
1-16oz Cream Cheese(diced up)
1-Can Cream of Celery soup
1-Can Cream of Mushroom
1-Can Cream of Onion Soup
1-Can Rotel Tomatoes
1-7oz jar of Pimientos(diced)
1-small can Black Olives (diced)
1-small can Mushrooms (chopped)
24oz-Spaghetti noodles
1-Onion (chopped)
1-Red Bell pepper(diced)

Directions:
Directions:
Boil Chicken and cool then pulled apart into bite size pieces.Save the left over stock to boil spaghetti noodles.

Saute: Onions,Bell Pepper,and minced fresh Garlic in Olive Oil (15mins)
Add pimientos,mushrooms cook (10 mins more)

In "Big Bowl" add all the Soups,Rotel tomatoes,black olives and diced Velveeta and Cream Cheeses.Season to your taste with Black,White Pepper,Garlic powder.Mix well with large spatula.
Add Chicken to "Big Bowl" and mix.

Boil: (Break Spaghetti in half) Boil in chicken stock(don't overcook) Drain when ready.Remember to save 2 cups of chicken stock.

Take Drained Spaghetti and add to above mixture in "Big Bowl" and mix well with large spatula .Cheese will start to melt slowly.

Add 2 cups of warm chicken stock to above mixture in "Big Bowl"
and Mix well.

Take Large Aluminum Pan and spray with Pam.Pour Chicken spaghetti into and cover with foil. Bake@ 350 for 45mins.

Serve with Green Salad and French Bread.

** 2 - Rotisserie Chicken can also be de-boned and used instead of boil chicken breast.Just use canned chicken broth

 

 

 

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