chicken spaghetti
(10 ratings)
I make this when I need a dish for a funeral or when someone has come out of the hospital. The reason being that it makes alot, so it will serve alot of people or can be reheated when a person returns from a hospital stay & can't get around & cook alot. You can also freeze part of the sauce for another time before adding the spaghetti.
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(10 ratings)
yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For chicken spaghetti
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5larger pieces chicken (can also use wild turkey )
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4chicken bullion cubes
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lots of spaghetti
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1med. onion, chopped
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1bell pepper, chopped
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2 cchopped celery
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1 boxof fresh mushrooms, sliced or 1 can, drained
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1 qtstewed tomatoes, drained
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1 jarpimentos, drained
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2 cancream of mushroom soup
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2 cof reserved chicken broth
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8 ozcream cheese
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1/2 lbvelveeta cheese, chunked
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shredded cheddar cheese
How To Make chicken spaghetti
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1Boil chicken in a lot of water with the bullion cubes added, until tender. Remove from broth & debone. Set aside 2 C. of the broth & cook spaghetti in remaining broth until aldente'. Don't overcook.
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2In large skillet, saute' in butter, the onion, bell pepper, celery & mushrooms just until tender.
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3Add in the soups, cream cheese, Velveeta, broth & pimentos. Cook on low until smooth & creamy.
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4Turn off heat & add the drained, stewed tomatoes. Mix with the chicken & drained spaghetti in large oven pan. Salt & pepper, to taste. Sprinkle with shredded cheddar cheese & cook, uncovered, in oven about 30 minutes until cheese is melted.
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5***May stick under broiler a few minutes at the end to brown the cheese slightly if wanted.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chicken Spaghetti:
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