Wednesday, August 17, 2011

Ultimate Chicken Spaghetti Recipe

One of hubby's favorite meals is chicken spaghetti and he's been begging me to make it for awhile. Unfortunately, my chicken spaghetti recipe isn't exactly a quick and easy meal so I had been putting it off. I finally gave in and made it for dinner tonight so I thought I would share the recipe with you guys.  This recipe is a collaboration of my mother-in-law's recipe and my grandmother's recipe---thus I'm calling it the ULTIMATE Chicken Spaghetti Recipe.

The ingredients....minus the chicken! I totally forgot to put it in the picture! ha!

1 small onion, 1 cup bell pepper, and 1 cup chopped celery all finely chopped.

Cube the Velveeta and shred the boiled chicken.

Melt the stick of butter in a medium skillet.

Saute the onion, bell pepper, and celery until the onion is translucent and the bell pepper and celery are tender.

Cook the noodles according to package directions, drain, and return to the warm pot.

Add the tomato soup, cream of chicken, cream of mushroom, and Rotel tomatoes to the noodles.

Stir until well combined.

Add the bell pepper, onion, and celery and stir.

Finally, add the chicken and Velveeta and mix until everything is well combined.  Hopefully, if you did this quickly enough your warm noodles, and the warm pot will slowly start to melt the Velveeta and make it easier to mix.

Pour into a greased 9x13 in casserole dish, and bake at 350 for 1 hour.

I like to stir mine occasionally to keep the top layer from getting that dry noodle crusty texture.  It also helps me monitor the moisture, and I add chicken broth as needed. Here's a shot of mine after baking for an hour--see, no crusty noodles!

1 medium package spaghetti noodles (cooked per package directions)
4-5 boneless, skinless chicken breasts (boiled and chopped)
1 can Rotel tomatoes
1 can tomato soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion (finely chopped)
1 cup bell pepper (finely chopped)
1 cup celery (finely chopped)
1 stick of butter
1(16 oz) block Velveeta cheese
chicken broth (amount varies--I usually use 1/2 cup to 1 cup)

1.  Preheat oven to 350 and grease a 9x13in baking dish.
2.  Boil chicken and shred/chop into bite-size pieces.
3.  Prepare noodles per package directions.
4.  Saute onion, bell pepper, celery in the stick of butter until the onion is translucent and the bell pepper and celery are tender.
5.  Combine chicken, noodles, soups, Rotel, Velveeta, and chicken--mix thoroughly.
6.  Pour mixture into baking dish and bake at 350 for 1 hour.  Stir occasionally and monitor the moisture, adding chicken broth as needed.

1 comment:

  1. I heart your chicken spaghetti!! Not a post I needed to see when I'm trying to 'be good'!! :) I'm going to have to make this again soon.