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:

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

Directions Step-By-Step

1
Boil chicken breasts in large soup pan with chicken broth and poultry seasoning. Remove breasts and chop then set aside.
2
To broth add all veggies and soups and mix well. Cook spaghetti in boiling water for 6 minutes. Drain and set aside.
3
Add Cheez Whiz to broth and stir until melted. Add in spaghetti and Zesty Italian Dressing and let simmer for ten minutes.
4
Pour 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