Chicken Spaghetti
Chicken Spaghetti

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chicken spaghetti. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken Spaghetti is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Chicken Spaghetti is something that I’ve loved my entire life.

This chicken spaghetti recipe is the perfect weeknight dinner idea. It's one of the all-time greatest "make before" comfort foods from The Pioneer Chicken Spaghetti. It's one of the best casseroles!

To get started with this recipe, we have to first prepare a few components. You can cook chicken spaghetti using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Spaghetti:
  1. Make ready 4 boneless, skinless chicken breast halves (about 1 lbs)
  2. Take 1 lb cooked spagetti (follow package directions)
  3. Make ready 1 large onion, diced
  4. Prepare 1 celery stalk, finely chopped
  5. Prepare 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
  6. Get 1 packages shredded cheddar ( 2-3 cups)
  7. Take 1 can Rotel (undrained)
  8. Prepare 4 oz jar diced pimentos, drained
  9. Prepare 1 stick butter
  10. Get 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.

Reviews for: Photos of Quick and Easy Chicken Spaghetti. And it only uses five ingredients, not counting water and seasonings. Transfer to a baking dish and. Chicken spaghetti with Rotel is a creamy, comforting casserole that is perfect for chilly nights.

Instructions to make Chicken Spaghetti:
  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.

Spaghetti is made with ground beef and tomato sauce, always and forever. Learn how to make Chicken Spaghetti! If you like chicken, and you like spaghetti, you are going to LOVE chicken spaghetti. Check out this recipe for the. Chicken spaghetti provides a savory, creamy alternative to a basic pasta and marinara dish.

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