Chicken Spaghetti
By
Linda Borgelt
@linlovestocook
1
I got this from my cousin in Edmond,OK. I have made this so many times for our Bible study group (around 30 people) and I never come home with any in the pan. It is always a surprise to people because there is no spaghetti sauce!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
9 x 13" pan-can be doubled
Prep:
45 Min
Cook:
45 Min
Ingredients
-
1-3 lbchicken breasts- boneless and skinless; thighs or whole chicken-your choice
-
1 large can(s)rotel
-
1 large can(s)chicken broth
-
1 can(s)cream of chicken soup
-
2 cshredded cheddar cheese
-
1- 8oz pkgcream cheese
-
20 ozspaghetti noodles
-
MAY DOUBLE FOR LARGE GROUP
How to Make Chicken Spaghetti
- Spray casserole dish or 13 x 9 " pan with nonstick spray.
Cook chicken in large saucepan or soup pot until juices are clear. - Debone chicken(if whole) and save for later. If using breasts/ thighs, cut up after cooking.
Cook onion in broth. When onion is translucent, add the spaghetti noodles. When noodles are done 15-20 min(al dente),add soup, Rotel and cream cheese. - Stir mixture well in saucepan. Add the chicken. Stir well. Put mixture in casserole dish. Sprinkle the cheddar cheese on top.
Bake @ 350 until bubbly.
You can make this ahead; cover and refrigerate and bake the next day.
