Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken spaghetti. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cook spaghetti in same chicken broth until al dente. Chicken spaghetti is a uniquely American casserole that is the epitome of comfort food: tender noodles and shredded chicken blanketed in a creamy, cheesy sauce. Learn how to make Chicken Spaghetti!
Chicken Spaghetti is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Chicken Spaghetti is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular 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 it.
The ingredients needed to make Chicken Spaghetti:
- Get 4 boneless, skinless chicken breast halves (about 1 lbs)
- Make ready 1 lb cooked spagetti (follow package directions)
- Get 1 large onion, diced
- Prepare 1 celery stalk, finely chopped
- Make ready 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
- Take 1 packages shredded cheddar ( 2-3 cups)
- Take 1 can Rotel (undrained)
- Take 4 oz jar diced pimentos, drained
- Take 1 stick butter
- Prepare 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.
Easy Chicken Spaghetti Recipe That Is Full Of Flavor And Perfect For Dinner. This Recipe Calls For Chicken, Spaghetti Noodles, Cream Of Chicken, Salsa. Keep all of the ingredients on hand and you never have to order takeout again. Transfer to a baking dish and.
Steps 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.
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. I got the idea for our pressure cooker cheesy chicken spaghetti recipe from a viewer actually! 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.
So that’s going to wrap it up for this special food chicken spaghetti recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
