Chicken Spaghetti is a common dinner in East Texas. I have several different recipes so I decided to combine them and make my own. As many of us, my girls are not just real fond of "chunks" in their spaghetti (onions, bell pepper, celery, etc. ) so I decided to make a Chicken Spaghetti relatively free of "chunks". We loved it! We especially like the Ro-Tel as this gave it a little zip! This recipe filled a large glass 9 x 13 and we enjoyed it for several meals. Chicken Spaghetti freezes well too - bake half in a square pan and freeze half.
Chicken Spaghetti
4-6 chicken breasts
16 oz pkg of thin spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup (I used light)
1 can Ro-tel tomatoes, drained
1 tsp salt
1 tsp pepper
dash Tabasco - to taste
dash Tabasco - to taste
8 oz Velveeta, cubed ( I used 2%)
cheddar cheese, grated
1/2 cup butter (optional)
1/2 cup onion, chopped (optional)
1/2 cup bell pepper, chopped (optional)
Boil chicken until tender - cool and cut into bite size pieces; Keep broth boiling and cook spaghetti in the chicken broth according to directions on package. If choosing to add veggies, saute onions and bell pepper in 1/2 cup butter until tender; In a large bowl, mix chicken, soups, spaghetti, onion/butter mixture, salt/pepper and cubed velveeta. Pour into a greased 9 x 13 baking dish and bake at 350 for 15 minutes, stir - bake for 15 more minutes, stir; top with grated cheese and bake for about 5 more minutes or until melted. Serve with favorite salad or green veggie and garlic bread!