Chicken Spaghetti Recipe

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Chicken Spaghetti

abbie whitaker

By
@twiggy_the_stick_gurl

This recipe is completely customizable to your taste!


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Rating:

Serves:

8

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1 lb
chicken breast
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 can(s)
rotel
8 oz
velveeta
4-5
carrots
4-5 stalk(s)
celery
1 pkg
spaghetti noodles
8
chicken bouillon cubes
sweet peas (optional)
black olives (optional)
broccoli (optional)
onion (optional)

Directions Step-By-Step

1
fill a large pot with water add 1-2 carrots broken into a few pieces, 1-2 stalks celery broken into pieces,4 or more chicken bouillon cubes and the chicken. Boil Chicken until done. remove chicken from water but keep the water to boil the noodles in. TIP: break the carrots and celery into large pieces so they are easier to get out later.
2
while the chicken is boiling finely chop about a cup each of the carrots and celery and cut velveeta into small cubes. When the Chicken is done remove from water and shred.!!!KEEP THE WATER!!!
3
Preheat the oven to 350. In a oven safe dish combine shredded chicken cream of chicken and cream of mushroom soup, rotel, cubed velveeta, chopped carrots and celery, and any other veggies you would like to add. Cook sauce for about 45 minutes or until bubbly.
4
while the sauce bakes, remove the carrot and celery pieces from the chicken water and boil your spaghetti noodles. You can add more chicken bouillon cubes if desired. (I like mine with extra chicken cubes.)
5
when noodles are done drain water and either mix sauce and noodles or serve noodles with sauce on top.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Healthy