Ingredients chicken spaghetti
4 boneless skinless chicken breast halves (about 1 lbs)
1 lb cooked spagetti (follow package directions)
1 large onion diced
1 celery stalk finely chopped
1 box Velveeta cheese block (or 3 cans cream of chicken soup)
1 packages shredded cheddar ( 2-3 cups)
1 can Rotel (undrained)
4 oz jar diced pimentos drained
1 stick butter
1 * Optional ingredients: mushrooms green peas asparagus water chestnuts etc.
how to make chicken spaghetti
Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot). Bring to boiling on medium-high heat, then reduce the heat. Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes).
Remove chicken. When cool enough to touch, cut into bite - size pieces.
Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup. Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan.
Melt butter in skillet over medium-high heat. Add onion and celery. Saute until good and tender. Add to saucepan.
Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup). Simmer over medium to medium-low heat until Velveeta has melted through, stirring often.
Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well. I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas.
Add cooked spagetti and mix well.
Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
Bake at 350°F for 30 minutes to 1 hour, or until bubbly. Cool for 5-10 minutes and serve.
**This makes a LOT! I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date.
0 Response to "chicken spaghetti"
Post a Comment