Chicken Spaghetti. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Chicken breast sauteed with mushroom, bell pepper and onion, then stirred into hot angel hair pasta and spaghetti sauce. A tasty, quick and simple recipe that I received from a friend.

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There are several scrumptious recipes that can become household faves. The dish can be the primary food selection that is both appealing as well as filling. Here are dishes around Chicken Spaghetti, which are our picks for you to try in the house:.

Cooking the spaghetti in the same liquid as the chicken. Then cooked the angel hair pasta in the chicken broth. Covered with parmesan and cheddar cheese. You can have Chicken Spaghetti using 10 active ingredients and also 10 actions. Right here is how you accomplish.

Preparation To Make of Chicken Spaghetti

Step by step. of boneless, skinless chicken breast halves (about 1 lbs).
Step by step. of cooked spagetti (follow package directions).
Detaile. of onion, diced.
Detaile. of celery stalk, finely chopped.
Detaile. of Velveeta cheese block (or 3 cans cream of chicken soup).
Step by step. of shredded cheddar ( 2-3 cups).
Directions. of Rotel (undrained).
Guidelines. of jar diced pimentos, drained.
Detaile. of butter.
Guidelines. of * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc..

Dinner is simple when you have chicken and spaghetti on hand. These two ingredients come together in so many great dishes. Try one of our chicken spaghetti recipes tonight. To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper.

To Make Chicken Spaghetti

Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot). Bring to boiling on medium-high heat, then reduce the heat. Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes)..
Remove chicken. When cool enough to touch, cut into bite - size pieces..
Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup. Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan..
Melt butter in skillet over medium-high heat. Add onion and celery. Saute until good and tender. Add to saucepan..
Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup). Simmer over medium to medium-low heat until Velveeta has melted through, stirring often..
Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well. I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas..
Add cooked spagetti and mix well..
Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese..
Bake at 350°F for 30 minutes to 1 hour, or until bubbly. Cool for 5-10 minutes and serve..
**This makes a LOT! I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date..

Cook and stir over low heat until cheese is melted and mixture is heated through. Cook spaghetti in same chicken broth until al dente. Place mixture in casserole pan and top with remaining sharp cheddar. In a soup kettle or Dutch oven, combine the first nine ingredients. In a large skillet over medium heat, heat oil.

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