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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti is from Brugger Family 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:  
3 whole chicken breasts, boneless
1 large onion, finely chopped
1 bell pepper, finely chopped
1 med jar pimento
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 cans Rotel tomatoes (I use one mild and one hot)
salt and pepper to taste
2 pound of Velveta cheese, cut into bite size pieces
1 pound spaghetti
Directions:
Directions:
Boil chicken in water until done, when cool cut into bite size pieces. Put aside. Dice up onion, bell pepper and set aside. Cook the spaghetti until tender then rinse and drain. In a large mixing bowl , put 1/2 spaghetti, add 1/2 chicken pieces. I salt and pepper to taste. Add 1/2 jar of pimento, 1 can of cream of chicken soup and one can of cream of mushroom soup, 1/2 onion and 1/2 bell pepper 1/2 the cheese and mix all together. Then add the rest of the ingredients and mix again. Place all mixture in a 13x9 pan and cover with foil. Bake at 350º for 1 hour until bubbly and hot.

This freezes well either before cooking or after.

 

 

 

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