Cheesy Chicken Spaghetti2005-08-01
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
- Add to Recipe Box
This recipe is ideal for a hearty main dish. It is also great for potlucks or to feed a crowd! Leftovers also freeze well if needed. This spaghetti is sure to be on the “most requested” list.
- 1 whole fryer or chicken breast
- 1 large onion
- 1 large bell pepper
- 4 cloves garlic, minced fine
- 2 stalks celery, chopped
- 1 can ROTEL tomatoes
- 2 cans cream of mushroom soup
- 1 large can chicken stock
- 16 oz spaghetti pasta
- 1 small package Velvetta cheese
- 2 cups mild cheddar cheese, shredded
- Tony Cachere’s seasoning to taste
In a large pot, place the fryer or chicken breast and add chicken stock. Add enough water to cover the chicken and boil until tender. When done, remove the chicken and reserve the stock.
Sauté vegetables in oil or butter until tender and set aside.
Boil the spaghetti in the chicken stock until al dente, per directions on box.
Debone the chicken & cut into pieces.
With the spaghetti still in the chicken stock, add vegetables, chicken, cream of mushroom soup, ROTEL, and cheeses.
Add Tony Cachere’s seasoning to taste.
The soup will be thin at first, but will thicken slightly.
Recommended Sides: Garlic bread & green peas