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Chicken and Spaghetti Recipe

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This recipe for Chicken and Spaghetti is from The O'Neal Family 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:  
3 12.5-oz cans chicken breast meat chunks
16 oz. spaghetti
16 oz. Velveeta cheese2 cans MILD Ro-Tel tomatoes
2 cans cream of mushroom soup
1 c. grated cheddar cheese

Directions:
Directions:
Cook spaghetti as directed on package. Drain and rinse. In big pot, melt together Velveeta (cubed), Ro-Tel, and soup. Don't scorch! Add canned chicken and some of the broth. Mix in cooked spaghetti and pour into 9 X 13 Pyrex casserole dish. Top with grated cheese, and bake until melted and bubbly.

Personal Notes:
Personal Notes:
NOT Mama's recipe, which was much simpler fare -- no Velveeta, no Ro-Tel, no mushroom soup. Her "emergency" company meal of Chicken Spaghetti consisted of a WHOLE canned chicken (deboned and chopped), spaghetti, and lots of black pepper. I've seen her use this trick to throw together a meal for 8-10 people in 30 minutes. For a real feast, add some purple hull peas, okra and tomatoes, and homemade biscuits.

THIS "new-fangled" recipe is a favorite of Nancy's for potluck suppers at church. Always disappears!

 

 

 

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