I have always made my chicken spagetti like this and my 2 girls always ask me to cook it. They are now grown and married but this is still their favorite when they "come home". The secret to the recipe is the pimento cheese and the cream of chicken soup. Together they make it soooooo creamy.
NOTE:I also add pimento cheese to my potatoe soup for added creaminess.
1Put cut up chicken in large boiler including skin
(more flavor with the skin). Add water to just cover the chicken. Add onion, salt and pepper. Boil chicken until done.
2Then debone the chicken and discard the skin. Put chicken back in broth and add vermicelli. Add chicken broth as needed to boil the spagetti. This varies depending on the amount of broth left after you boiled your chicken. You want enough broth to make it easy to stir but not soupy.
3When spagetti is cooked add Rotel, mushrooms, cream of chicken soup, water chestnuts, and pimento cheese spread. Stir from the bottom to the top until pimento cheese is melted. Add salt and pepper to taste.
4Can add more pimento cheese to make it extra creamy. Add La Choy vegetables last. They are so tender they will break all up it added earlier. Mix from bottom to top to keep from tearing so bad.
5let sit for about 15 minutes. We like ours with hot buttered cornbread.