Chicken Spaghetti

Peggi Anne Tebben

By
@cookiequeen

I make this when I need a dish for a funeral or when someone has come out of the hospital. The reason being that it makes alot, so it will serve alot of people or can be reheated when a person returns from a hospital stay & can't get around & cook alot. You can also freeze part of the sauce for another time before adding the spaghetti.


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Comments:

Serves:

Several

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

5
larger pieces chicken (can also use wild turkey )
4
chicken bullion cubes
lots of spaghetti
1
med. onion, chopped
1
bell pepper, chopped
2 c
chopped celery
1 box
of fresh mushrooms, sliced or 1 can, drained
1 qt
stewed tomatoes, drained
1 jar(s)
pimentos, drained
2 can(s)
cream of mushroom soup
2 c
of reserved chicken broth
8 oz
cream cheese
1/2 lb
velveeta cheese, chunked
shredded cheddar cheese

Directions Step-By-Step

1
Boil chicken in a lot of water with the bullion cubes added, until tender. Remove from broth & debone. Set aside 2 C. of the broth & cook spaghetti in remaining broth until aldente'. Don't overcook.
2
In large skillet, saute' in butter, the onion, bell pepper, celery & mushrooms just until tender.
3
Add in the soups, cream cheese, Velveeta, broth & pimentos. Cook on low until smooth & creamy.
4
Turn off heat & add the drained, stewed tomatoes. Mix with the chicken & drained spaghetti in large oven pan. Salt & pepper, to taste. Sprinkle with shredded cheddar cheese & cook, uncovered, in oven about 30 minutes until cheese is melted.
5
***May stick under broiler a few minutes at the end to brown the cheese slightly if wanted.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy