Sunday, January 30, 2011

Chicken Spaghetti

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
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!


Anonymous said...

Yum, a delicious looking pasta dish. Nice and hearty and heartwarming in these cold winter days!

This is Emily from EZ's Recipes. For some reason Blogger won't accept my Wordpress open ID anymore and I have no idea why!

Unknown said...

Hey there! Love all the idea for using different candy bars for my toffee brownies! This spaghetti recipe looks like something my family will love!

Unknown said...


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