Chicken Spaghetti
Chicken Spaghetti

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken spaghetti. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chicken Spaghetti is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chicken Spaghetti is something that I have loved my entire life.

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

The ingredients needed to make Chicken Spaghetti:
  1. Take 4 boneless, skinless chicken breast halves (about 1 lbs)
  2. Take 1 lb cooked spagetti (follow package directions)
  3. Make ready 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. Prepare 4 oz jar diced pimentos, drained
  9. Prepare 1 stick butter
  10. Take 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.
Steps 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 for this exceptional food chicken spaghetti recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!