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Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti is from Passing on Treasured Recipes - The Best from the Past and the Present, 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:  
6 oz. thin spaghetti, cooked and drained
2 cups cooked chicken, cut up (We use ½ of a rotisserie chicken)
1 teaspoon minced garlic
1 tbsp. butter
1 (2 ounce) can sliced ripe olives, drained
1 cup chopped red bell pepper
1 onion, chopped
1 can Green Giant southwest corn or canned corn
1 cup white cream sauce
½ can petite diced tomato (plain, garlic olive oil, or Italian)
1 sm. (4 oz.) can mushroom stems and pieces, drained
2 stalks of, diced celery
Salt and pepper to taste
½ cup Panko Japanese style bread crumbs
Directions:
Directions:
White Cream Sauce:

1 cup water
2 heaping tbsp. flour
2 tsp, Worcestershire sauce
2 tsp. chicken soup base or bouillon
Mix above in extra large measuring cup or bowl.

In lg. skillet, sauté onion, red bell pepper, celery, and garlic, in butter.

In a large bowl add chicken, olives, tomatoes. mushroom pieces and corn. Mix together and then add sautéed ingredients and spaghetti. Mix well and then add white sauce.

Placed in a 10” baking dish that has been sprayed with Pam.

Bake, uncovered, at 350* for 30 minutes, until heated through.

Serve with a salad and garlic bread.

 

 

 

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