Hello everybody, hope you’re 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 food recipes. This time, I will make it a bit tasty. This will be really 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 is a uniquely American casserole that is the epitome of comfort food: tender noodles and shredded chicken blanketed in a creamy, cheesy sauce.
Chicken Spaghetti is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Chicken Spaghetti is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have chicken spaghetti using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken Spaghetti:
- Make ready 4 boneless, skinless chicken breast halves (about 1 lbs)
- Take 1 lb cooked spagetti (follow package directions)
- Take 1 large onion, diced
- Get 1 celery stalk, finely chopped
- Take 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
- Take 1 packages shredded cheddar ( 2-3 cups)
- Prepare 1 can Rotel (undrained)
- Take 4 oz jar diced pimentos, drained
- Get 1 stick butter
- Make ready 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.
Chicken spaghetti provides a savory, creamy alternative to a basic pasta and marinara dish. Chicken Spaghetti is American comfort food at its best. Get these exclusive recipes with a subscription to Yummly Pro. Baked Chicken Breasts with Pasta in Homemade Italian Spaghetti Sauce is a delicious pasta dish made with spaghetti and the best ever homemade Italian Spaghetti sauce!
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.
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. Easy Chicken Spaghetti Recipe That Is Full Of Flavor And Perfect For Dinner. This Recipe Calls For Chicken, Spaghetti Noodles, Cream Of Chicken, Salsa. And it only uses five ingredients, not counting water and seasonings.
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