Chicken Spagetti

When I moved to Texas I was treated to a dish called Chicken spaghetti. I  had envisioned a spaghetti sauce with chicken chunks instead of beef.. boy was I wrong. The dish is creamy and different from what most people think of spaghetti. It is a good recipe to bring to church functions and pot luck dinners as it is easy and feeds a lot of people. So, for you Northerners that have not heard of it, give it a try.

Ingredients

  • 1/2 cup diced bell pepper
  • 1/2 cup oleo or olive oil 
  • 1 medium diced onion
  • 2 can (12 oz) chicken broth more or less to taste
  • 1 can (12 oz) of cream of chicken soup
  • 1 can (12 oz) of cream of mushroom soup
  • 3 cups of diced cooked chicken
  • 1 can (16 oz) of rotel tomatoes
  • 1 pound thin spaghetti cooked in; chicken broth
  • 1/2 pound of velveeta cheese sliced; more or less to taste
  • salt and pepper to taste

 

Preparation

In a large skillet,  saute bell pepper and onion in oleo or olive oil if you prefer.  Cut chicken into bite-size pieces as it’s cooking. Use 3 cups of chicken. I’ve used canned chicken as well as dropping a whole bird in water and simmering till done, then removing the meat. If you boiled the bird, you have to stock to use for the spaghetti.

 Cook the spaghetti in boiling water or chicken broth until just slightly cooked “al dente”.  Add cut up chicken, all soups and the Ro-tel tomatoes. Stir into the spagetti. Cut the Velveeta into chunks and add.. stirring until melted.

Serve up a large portion and enjoy! The Ro-tel adds some kick.. if it is too much, use less the next time.

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Published in: on March 5, 2010 at 1:20 am  Leave a Comment  
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