Chicken Spaghetti
Chicken Spaghetti

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken spaghetti. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Spaghetti is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Chicken Spaghetti is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken spaghetti using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Spaghetti:
  1. Take 4 boneless, skinless chicken breast halves (about 1 lbs)
  2. Get 1 lb cooked spagetti (follow package directions)
  3. Make ready 1 large onion, diced
  4. Make ready 1 celery stalk, finely chopped
  5. Make ready 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
  6. Make ready 1 packages shredded cheddar ( 2-3 cups)
  7. Get 1 can Rotel (undrained)
  8. Get 4 oz jar diced pimentos, drained
  9. Take 1 stick butter
  10. Make ready 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. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!