Chicken Spaghetti
Chicken Spaghetti

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken spaghetti. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Spaghetti is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Chicken Spaghetti is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken spaghetti using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken Spaghetti:
  1. Prepare 4 boneless, skinless chicken breast halves (about 1 lbs)
  2. Take 1 lb cooked spagetti (follow package directions)
  3. Take 1 large onion, diced
  4. Make ready 1 celery stalk, finely chopped
  5. Take 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
  6. Take 1 packages shredded cheddar ( 2-3 cups)
  7. Prepare 1 can Rotel (undrained)
  8. Take 4 oz jar diced pimentos, drained
  9. Prepare 1 stick butter
  10. Prepare 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.
Instructions to make Chicken Spaghetti:
  1. 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).
  2. Remove chicken. When cool enough to touch, cut into bite - size pieces.
  3. 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.
  4. Melt butter in skillet over medium-high heat. Add onion and celery. Saute until good and tender. Add to saucepan.
  5. 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.
  6. 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.
  7. Add cooked spagetti and mix well.
  8. Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
  9. Bake at 350°F for 30 minutes to 1 hour, or until bubbly. Cool for 5-10 minutes and serve.
  10. **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.

So that’s going to wrap this up with this exceptional food chicken spaghetti recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!