creamy chicken spagetti
I have always made my chicken spagetti like this and my 2 girls always ask me to cook it. They are now grown and married but this is still their favorite when they "come home". The secret to the recipe is the pimento cheese and the cream of chicken soup. Together they make it soooooo creamy. NOTE:I also add pimento cheese to my potatoe soup for added creaminess.
prep time
30 Min
cook time
30 Min
method
---
yield
many
Ingredients
- 1 large whole chicken
- 1 medium onion, chopped
- 1 can 27 oz can la choy chop suey vegetables, drained
- 1 can sliced water chestnuts, drained
- 1 can 8 oz can mushrooms, sliced, drained
- 1 can rotel tomatoes
- 1/2 package 16 oz vermicelli pasta
- 1 can cream of chicken soup
- 1 cup pimento cheese spread
- - salt and pepper
How To Make creamy chicken spagetti
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Step 1Put cut up chicken in large boiler including skin (more flavor with the skin). Add water to just cover the chicken. Add onion, salt and pepper. Boil chicken until done. -
Step 2Then debone the chicken and discard the skin. Put chicken back in broth and add vermicelli. Add chicken broth as needed to boil the spagetti. This varies depending on the amount of broth left after you boiled your chicken. You want enough broth to make it easy to stir but not soupy.
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Step 3When spagetti is cooked add Rotel, mushrooms, cream of chicken soup, water chestnuts, and pimento cheese spread. Stir from the bottom to the top until pimento cheese is melted. Add salt and pepper to taste.
-
Step 4Can add more pimento cheese to make it extra creamy. Add La Choy vegetables last. They are so tender they will break all up it added earlier. Mix from bottom to top to keep from tearing so bad.
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Step 5let sit for about 15 minutes. We like ours with hot buttered cornbread.
- 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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