Chicken Spaghetti Recipe by holly.baxter.3701
Chicken Spaghetti Cooking Instructions 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. 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). 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. 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. 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. 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. 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. 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. 7 Add cooked spagetti and mix well. 8 Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pepper Steak Creamy cheese chicken fetuccini Fat burning water Caramel Apple Bites Easy Peasy Cheesecake Pepper Steak Creamy cheese chicken fetuccini Fat burning water Caramel Apple Bites Easy Peasy Cheesecake Apple Juice Chicken Easy taco soup Dave's X-Factor Shrimp scampi Sloppy Biscuit Caramel Apple Bites Santa Fe Soup Buttercream Icing Sesame Chicken Stew Apple Juice Chicken Easy taco soup Dave's X-Factor Shrimp scampi Sloppy Biscuit Caramel Apple Bites Santa Fe Soup Buttercream Icing Sesame Chicken Stew