chicken spaghetti
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!
prep time
45 Min
cook time
45 Min
method
---
yield
9 x 13" pan-can be doubled
Ingredients
- 1-3 pound chicken breasts- boneless and skinless; thighs or whole chicken-your choice
- 1 large can rotel
- 1 large can chicken broth
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1- 8oz packages cream cheese
- 20 ounces spaghetti noodles
- MAY DOUBLE FOR LARGE GROUP
How To Make chicken spaghetti
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Step 1Spray casserole dish or 13 x 9 " pan with nonstick spray. Cook chicken in large saucepan or soup pot until juices are clear.
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Step 2Debone 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.
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Step 3Stir 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.
- 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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