ginny's chicken spaghetti
This recipe is a family favorite and somewhat quick to make. The original recipe comes from a friend in Texas, but it has been modified to suit my families tastes. We hope you enjoy it as much as we do!
yield
6 -8
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For ginny's chicken spaghetti
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3 lbchicken breasts
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1 tspgarlic powder (to taste)
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1 tsponion powder (or diced onion to taste)
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1 tsptony's cacheries (season salt)
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1 cancream of mushroom soup
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1 canro-tel tomatoes
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1 jarragu double cheddar sauce
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1/3 pkgvelveeta cheese
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1 pkgpasta (shells, rotini, penne or spaghetti)
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4 dashparmesan cheese
How To Make ginny's chicken spaghetti
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1Boil your chicken in water seasoned with garlic powder, onion powder and season salt until cooked. Dice the chicken into bite sized pieces and set aside. While the chicken cooks, dice the velveeta into smaller chunks.
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2Use the chicken broth to cook your pasta. DON'T overcook. Drain when finished and leave in the colander.
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3Put the empty pot back onto the burner and add Ragu sauce, ro-tel, velveeta chunks, and cream of mushroom soup. Stir until blended and heated through. Add in your chicken and pasta and stir until combined. Serve with a sprinkle of parmesan cheese.
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4Notes: *The recipe is very versatile. You could use a rotisserie chicken or whole chicken but my family prefers chicken breasts. *For the pasta, you would traditionally use spaghetti noodles, but I find that the other types of pasta hold the cheese better for a juicy bite. *If you don't have Ragu Double Cheddar Sauce, then you can use 1/2 block of Velveeta and some milk. *You could also add the chicken spaghetti to a casserole pan, sprinkle with parmesan cheese and bake/broil until you get a golden brown crust.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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