Best Best Chicken Spaghetti Recipes

BEST CHICKEN SPAGHETTI YOU'LL EVER EAT

Steps:

• 1. Boil chicken in a large pot (5 to 6 quart). Remove chicken and debone. Using the same pot, cook the spaghetti in the chicken broth (if you have a lot of broth, you can pour some off before cooking the chicken and reserve for later use if needed). Once the spaghetti has cooked, turn heat to low. Do not drain the noodles. The broth is the base for your spaghetti.
• 2. Cook the onion and bell pepper in the margarine until tender; add to the spaghetti and broth, then add the Rotel and Velveeta. Cook over low heat until cheese melts, stirring as needed to prevent sticking. Add the chicken. If the spaghetti mixture appears too thick, add some of the reserved broth.
• 3. Pour the spaghetti mixture into a large baking dish, at least a 9x13 (may have extra, as this makes a lot). Bake at 350 until the spaghetti is bubbly around the edges.
• 4. Makes a large amount of spaghetti. Excess or leftovers can be frozen for later.

BEST CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees. Saute pepper, onions, jalepeno, mushrooms in butter briefly. Cook the spaghetti in boiling chicken broth (we used 2 cups broth and added water). Allow the spaghetti to cook for 4-5 minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you'll be baking the dish again later. In big bowl combine spaghetti, chicken, 1 can cream of mushroom, 1 can cream of chicken, pepper, onions, mushrooms and pimentos, 2 cups sharp cheddar, 1 tsp lawrys season salt, black pepper, 1/4 tsp cayenne pepper. Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups. Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne. Make sure it's seasoned enough! Put in casserole pan and top w cup or two of sharp cheddar (more is better!) At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or, if your family is salivating and rending their garments in hunger and agony, go ahead and bake it at 350 degrees for 35 to 45 minutes until hot & bubbly.