chicken spaghetti
(1 RATING)
This is a recipe given to me by a dear friend, Tracy Hunter and passed down to her from her mom Mary. They are both great cooks. I moved away and could not go to her house to eat this anymore so she shared the recipe. I have since fixed it many, many times over to rave reviews!
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prep time
30 Min
cook time
1 Hr
method
---
yield
8-10 serving(s)
Ingredients
- 1 package vermicelli, cooked
- 1 can cheddar cheese soup
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can stewed tomatoes
- 2 cans white meat chicken, drained
- 1 can milk
- 1 cup cheddar cheese, shredded
- 2 small onion, diced
- 1 stick butter, room temperature
- 1 teaspoon garlic salt
- 1 tablespoon chili powder
How To Make chicken spaghetti
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Step 1Cook vermicelli till soft; drain.
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Step 2Brown onions in margarine till tender. Add chicken, garlic salt, chili powder, tomatoes, 1 cup of the shredded cheese and soups. Simmer while the spaghetti cooks.
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Step 3Pour the soup mixture over the drained spaghetti and mix well. Sprinkle the remaining cup of cheese over the top. Use a large deep dish casserole to cook at 350 degrees for 30 minutes or till cheese is melted and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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