Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken spaghetti. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cook spaghetti in same chicken broth until al dente. Try Ree Drummond's Chicken Spaghetti recipe, made with baked pasta, creamy mushroom sauce and bell peppers, from The Pioneer Woman on Food Network. Chicken spaghetti provides a savory, creamy alternative to a basic pasta and marinara dish.
Chicken Spaghetti is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Chicken Spaghetti is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to 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:
- Take 4 boneless, skinless chicken breast halves (about 1 lbs)
- Prepare 1 lb cooked spagetti (follow package directions)
- Take 1 large onion, diced
- Make ready 1 celery stalk, finely chopped
- Take 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
- Get 1 packages shredded cheddar ( 2-3 cups)
- Take 1 can Rotel (undrained)
- Take 4 oz jar diced pimentos, drained
- Get 1 stick butter
- Prepare 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.
Chicken Spaghetti is American comfort food at its best. This recipe removes the condensed soup and replaces it with a homemade sauce from cream and chicken stock. And it only uses five ingredients, not counting water and seasonings. This Chicken Spaghetti Casserole recipe is the best comfort food casserole recipe!
Instructions to make Chicken Spaghetti:
- 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).
- Remove chicken. When cool enough to touch, cut into bite - size pieces.
- 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.
- Melt butter in skillet over medium-high heat. Add onion and celery. Saute until good and tender. Add to saucepan.
- 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.
- 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.
- Add cooked spagetti and mix well.
- Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
- Bake at 350°F for 30 minutes to 1 hour, or until bubbly. Cool for 5-10 minutes and serve.
- **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.
Get these exclusive recipes with a subscription to Yummly Pro. Chicken spaghetti with Rotel is a creamy, comforting casserole that is perfect for chilly nights. Spaghetti is made with ground beef and tomato sauce, always and forever. This chicken spaghetti is a great comfort dish. If you want more of a kick, add some more jalapeno on it, but regardless it has to right amount of spice.
So that is going to wrap it up for this special food chicken spaghetti recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
