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Composition of Chicken Spaghetti:
- Need 4 - boneless, skinless chicken breast halves (about 1 lbs)
- Get 1 lb cooked spagetti (follow package directions)
- Need 1 large for onion, diced
- Get 1 celery stalk, finely chopped
- Give 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
- Need 1 packages for shredded cheddar ( 2-3 cups)
- Take 1 can - Rotel (undrained)
- Give 4 oz of jar diced pimentos, drained
- Take 1 stick of butter
- Give 1 of * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.
Chicken Spaghetti making process:
- 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.
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