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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. Try Ree Drummond's Chicken Spaghetti recipe, made with baked pasta, creamy mushroom sauce and bell peppers, from The Pioneer Woman on Food Network.
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Ingredients requirements - Chicken Spaghetti:
- Take 4 of boneless, skinless chicken breast halves (about 1 lbs)
- Give 1 lb cooked spagetti (follow package directions)
- You need 1 large - onion, diced
- Get 1 celery stalk, finely chopped
- Make ready 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
- Take 1 packages for shredded cheddar ( 2-3 cups)
- Get 1 can of Rotel (undrained)
- Take 4 oz for jar diced pimentos, drained
- Provide 1 stick butter
- You need 1 of * 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. This Chicken Spaghetti Casserole recipe is the best comfort food casserole recipe! Get these exclusive recipes with a subscription to Yummly Pro.
Chicken Spaghetti how to cook:
- 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.
Our easy chicken spaghetti casserole is so delicious and creamy and even filled with veggies! 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. And it only uses five ingredients, not counting water and seasonings. Easy Chicken Spaghetti Recipe That Is Full Of Flavor And Perfect For Dinner.
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