CHICKEN SPAGHETTI
I make this when I need a dish for a funeral or when someone has come out of the hospital. The reason being that it makes alot, so it will serve alot of people or can be reheated when a person returns from a hospital stay & can't get around & cook alot. You can also freeze part of the sauce for another time before adding the...
Provided by Peggi Anne Tebben
Categories Casseroles
Time 1h
Number Of Ingredients 14
Steps:
- 1. Boil chicken in a lot of water with the bullion cubes added, until tender. Remove from broth & debone. Set aside 2 C. of the broth & cook spaghetti in remaining broth until aldente'. Don't overcook.
- 2. In large skillet, saute' in butter, the onion, bell pepper, celery & mushrooms just until tender.
- 3. Add in the soups, cream cheese, Velveeta, broth & pimentos. Cook on low until smooth & creamy.
- 4. Turn off heat & add the drained, stewed tomatoes. Mix with the chicken & drained spaghetti in large oven pan. Salt & pepper, to taste. Sprinkle with shredded cheddar cheese & cook, uncovered, in oven about 30 minutes until cheese is melted.
- 5. ***May stick under broiler a few minutes at the end to brown the cheese slightly if wanted.
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