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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Karen's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Parsons


4 chicken breast (cooked and cut into bite size pieces) set aside
16 oz. spaghetti noodles (I prefer angel hair)
1 stick margarine (optional)
1 green pepper (optional)
1 onion chopped (optional)
2 cans Rotell tomatoes
1 lb. Velveeta cheese (cut into chunks)

Cook chicken breast and cut into bite size and then set aside. Cook spaghetti noodles in water from the chicken (add water as needed). Drain and set aside. SautÚ together margarine, pepper, and onions.

Mix noodles, peppers and onions together in large bowl then add Rotell tomatoes (do not drain). Add Velveeta cheese, salt and pepper to suite your taste. Spray 9x13 dish with Pam. Bake covered for 20 minutes at 350║. Uncover and bake 15 minutes more. Let set 10 minutes before serving.

I often split this dish in half and bake one and freeze the other.




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