Chicken Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 or 5 chicken breast
2 chopped onions
3 celery stalks chopped
2 crushed garlic cloves
1 large container of mushrooms washed and sliced
1 pkg spaghetti broken up
1 can Rotel tomatoes with green chili - mild
1 can cream of mushroom soup (can use fat free)
1 can cream of chicken soup (can use fat free)
Salt and pepper to taste
Paprika - use as garnish
Worcestershire sauce - couple of splashes or to taste
1 lb American or Velveeta Cheese grated (can use low fat cheese)
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Directions: |
Directions:Simmer chicken in well seasoned water until tender. Remove chicken from water (save the water!) and cut up into bite size pieces or tear up. Into the water put the celery, onions, garlic and mushrooms. Cook for a few minutes, then add spaghetti and cook until done. Drain but save some broth in case you need a little to thin the final mixture. Combine drained Rotel, both soups and the seasonings in a large bowl. Add grated cheese and Worcestershire sauce. Add chicken next and then add the spaghetti mixture. Place in large casserole and bake at 350° for about 25 minutes or until bubbly and hot. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: This recipe is from Brigitte Bunch. For a large crowd, double this recipe. It freezes well if you have leftovers.
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