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chicken spaghetti

(10 ratings)
cookiequeen avatar
Recipe by
Peggi Anne Tebben
@cookiequeen
Granbury, TX

I make this when I need a dish for a funeral or when someone has come out of the hospital. The reason being that it makes alot, so it will serve alot of people or can be reheated when a person returns from a hospital stay & can't get around & cook alot. You can also freeze part of the sauce for another time before adding the spaghetti.

(10 ratings)
yield serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For chicken spaghetti

  • 5
    larger pieces chicken (can also use wild turkey )
  • 4
    chicken bullion cubes
  • lots of spaghetti
  • 1
    med. onion, chopped
  • 1
    bell pepper, chopped
  • 2 c
    chopped celery
  • 1 box
    of fresh mushrooms, sliced or 1 can, drained
  • 1 qt
    stewed tomatoes, drained
  • 1 jar
    pimentos, drained
  • 2 can
    cream of mushroom soup
  • 2 c
    of reserved chicken broth
  • 8 oz
    cream cheese
  • 1/2 lb
    velveeta cheese, chunked
  • shredded cheddar cheese

How To Make chicken spaghetti

  • 1
    Boil chicken in a lot of water with the bullion cubes added, until tender. Remove from broth & debone. Set aside 2 C. of the broth & cook spaghetti in remaining broth until aldente'. Don't overcook.
  • 2
    In large skillet, saute' in butter, the onion, bell pepper, celery & mushrooms just until tender.
  • 3
    Add in the soups, cream cheese, Velveeta, broth & pimentos. Cook on low until smooth & creamy.
  • 4
    Turn off heat & add the drained, stewed tomatoes. Mix with the chicken & drained spaghetti in large oven pan. Salt & pepper, to taste. Sprinkle with shredded cheddar cheese & cook, uncovered, in oven about 30 minutes until cheese is melted.
  • 5
    ***May stick under broiler a few minutes at the end to brown the cheese slightly if wanted.
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