Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken spaghetti. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cook spaghetti in same chicken broth until al dente. A great alternative to beef or pork meat balls. Chicken spaghetti is a uniquely American casserole that is the epitome of comfort food: tender noodles and shredded chicken blanketed in a creamy, cheesy sauce.
Chicken Spaghetti is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Chicken Spaghetti is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook chicken spaghetti using 10 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Spaghetti:
- Take 4 boneless, skinless chicken breast halves (about 1 lbs)
- Take 1 lb cooked spagetti (follow package directions)
- Make ready 1 large onion, diced
- Take 1 celery stalk, finely chopped
- Get 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
- Take 1 packages shredded cheddar ( 2-3 cups)
- Prepare 1 can Rotel (undrained)
- Take 4 oz jar diced pimentos, drained
- Make ready 1 stick butter
- Make ready 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.
Homemade chicken spaghetti casserole is a great, cheesy casserole that will become a family favorite. Tender chicken with tasty homemade marinara sauce. Chicken spaghetti with Rotel is a creamy, comforting casserole that is perfect for chilly nights. Spaghetti is made with ground beef and tomato sauce, always and forever.
Steps 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.
Get these exclusive recipes with a subscription to Yummly Pro. And it only uses five ingredients, not counting water and seasonings. I got the idea for our pressure cooker cheesy chicken spaghetti recipe from a viewer actually! Lemon Chicken & Spaghetti Squash. featured in The Best Fall Squash Recipes. Pour the sauce over the squash.
So that’s going to wrap it up with this special food chicken spaghetti recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
