quick chicken spaghetti

Name: Quick Chicken Spaghetti
Prep time: 25 min
Cook time: 35 min
Yield: 6
Ingredients: 1 large can(s) white meat chicken; 1 1lb box(es) velveeta cheese; 1 sm can(s) evaporated milk; 1 package(s) frozen chopped onion/bell peppers/celery; 1 1lb package(s) spaghetti noodles; 2 or 3 dash(es) louisiana hot sauce; 2 or 3 dash(es) creole seasoning; 1/2 cup(s) half and half; 1 stick(s) butter or margarine; - parmesean cheese; 1 teaspoon(s) minced garlic; 1/3 cup(s) cooking wine; 1 can(s) cream of mushroom or chicken soup

(1 RATING)

33 Pinches

Paula S.

Justin, TX

Updated on Aug 27, 2010

I made this tonight with ingredients I had in my kitchen, and the family LOVED it! It was so quick and easy and tasted like I had spent hours in the kitchen. This is actually a modification of my shrimp or crawfish fettucini recipe. The hot sauce and creole seasoning can be adjusted or left out according to personal taste. You could also use the Mexican Velveeta, YUM! This recipe can be made much "lighter" by using evaporated skim milk and no 1/2 and 1/2, 2% cheese, fat free soup, and Promise margarine or extra virgin olive oil. I have done this with my fettucini and people really can't tell the difference.

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prep time 25 Min

cook time 35 Min

method ---

yield 6 - 8

Ingredients

1 large can white meat chicken
1 1lb boxes velveeta cheese
1 sm can evaporated milk
1 package frozen chopped onion/bell peppers/celery
1 1lb packages spaghetti noodles
2 or 3 dashes louisiana hot sauce
2 or 3 dashes creole seasoning
1/2 cup half and half
1 stick butter or margarine
- parmesean cheese
1 teaspoon minced garlic
1/3 cup cooking wine
1 can cream of mushroom or chicken soup

How To Make quick chicken spaghetti

Step 1

Pre-heat oven to 350 and spray a 9x13 glass dish with cooking spray.

Step 2

Cook spaghetti noodles according to pkg directions.
Step 3

While noodles are cooking, melt butter and sautee veggies and garlic until onion is clear.
Step 4

Cut Velveeta into cubes, add to veggies along with the milks, soup, and cooking wine. Stir until cheese is melted. (The sauce should be of a medium thickness. If it seems too thin add less milk, if too thick, more milk)
Step 5

Add chicken and simmer on low heat for a few minutes. Stir to make sure it does not burn.
Step 6

Drain spaghetti when it reaches al dente' state and mix with chicken cheese mixture. Pour into prepared 9x13 dish, sprinkle with Parmasean, and cook in oven for 30-35 minutes.
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