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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti is from My Family and Friends 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:  
1 pkg 12oz spaghetti

1 cup chopped celery

½ cup chopped onion

1 chopped green pepper

1 medium jar of pimientos, do not drain

1 can cream of chicken soup

2 cups cooked chopped chicken ( fresh, canned or rotisserie)

1 lb Velveeta Cheese
Directions:
Directions:
Oven to 350º prepare a 13x9-inch casserole pan with Pam spray


Boil spaghetti according to package directions. Drain and return to pan.

While spaghetti is cooking, melt Velveeta on stove top or in microwave. In microwave, melt in 30 second increments, stirring well. Once melted add can of chicken soup. Stir to blend well. If it is too thick add a tsp of milk, more if needed.

Sauté celery, onion and green pepper till soft. Add to spaghetti along with entire jar of pimientos. Mix well.


Combine the spaghetti mix with the Velveeta mix, being careful to blend really well. Place into prepared casserole and bake 30 minutes at 350º.
Number Of Servings:
Number Of Servings:
12-15 servings
Personal Notes:
Personal Notes:
Too quickly shred chicken, put the chicken in a mixing bowl and use your hand blender. It will quickly "chop" the chicken! About 30 seconds fast!!

This recipe can be made in advance and place in freezer. When I cooked it for our family I would make a second batch and freeze it. It makes a great dish to take to someone who needs a meal or two. Combine with a Ceaser salad and garlic bread! Yum yum!!

 

 

 

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