Jo Ann Duren
Featured Pinch Tips Video
- 3 c
- cooked chicken (i use chicken tenders)
- 12-ounce package thin spaghetti
- 3 Tbsp
- butter or margarine
- 1/2 c
- chopped celery
- 1/2 c
- chopped onion
- 1 Tbsp
- chopped pimento
- 28-ounce can cream of chicken soup
- 1 c
- 1 1/2 c
- velveeta or similar products
- salt and pepper, too taste
- cheddar cheese, grated
1Preheat oven to 350 degrees.
2In a large saucepan, cook chicken in boiling water until done.
3Drain, saving water.
4Chop chicken into small pieces.
5Add spaghetti to chicken water and cook until done, following directions on package.
6In another pan, melt butter and saute celery and onion.
7Stir in pimento.
8Add chicken soup, milk, Velveeta, salt and pepper.
9Drain spaghetti and add to chicken mixture.
10Pour into a greased 9-by-13-inch baking dish.
11Sprinkle Cheddar on top.
12Bake for 20 minutes.
13To make the Velveeta melt more evenly, cut into small chunks.