MARILYN'S CHICKEN SPAGHETTI

Marilyn Renfro Gore

By
@Margo46

My grandchildren love this dish and beg for it all the time. I pour it into 2 casserole dishes so I have one for now and one for later...unless I have the whole family here! It never lasts long here! I usually serve it with garlic Texas toast and a salad plus another vegetable if we have a crowd! If there are any leftovers, they are gone before daylight! HAHA! I hope you and your family enjoy it as much as we do!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

4
chicken breasts, boneless and skinless
1 box
chicken broth
1 large
cheez whiz
1 can(s)
rotel
1 lb
spaghetti
1 jar(s)
pimentos
1 can(s)
black olives, sliced
1 jar(s)
mushrooms or fresh
1
onion, diced
2 stalk(s)
celery, sliced
1 clove
garlic, minced
1/2
bellpepper, diced
1 can(s)
cream of celery soup
1 can(s)
cream of chicken soup
1/3 c
zesty italian dressing
1 tsp
poultry seasoning
salt & pepper to taste
1 1/2 c
cheddar cheese, shredded

Step-By-Step

1Boil chicken breasts in large soup pan with chicken broth and poultry seasoning. Remove breasts and chop then set aside.
2To broth add all veggies and soups and mix well. Cook spaghetti in boiling water for 6 minutes. Drain and set aside.
3Add Cheez Whiz to broth and stir until melted. Add in spaghetti and Zesty Italian Dressing and let simmer for ten minutes.
4Pour into large baking dish. Cover with Cheddar Cheese or Cheddar Monterrey Jack or favorite cheese. Bake at 325 until cheese is melted and bubbly.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids