Chicken Spaghetti
Chicken Spaghetti

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken spaghetti. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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

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

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. Get 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
  6. Make ready 1 packages shredded cheddar ( 2-3 cups)
  7. Take 1 can Rotel (undrained)
  8. Make ready 4 oz jar diced pimentos, drained
  9. Take 1 stick butter
  10. Prepare 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 special food chicken spaghetti recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!