MARILYN'S CHICKEN SPAGHETTI

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MARILYN'S CHICKEN SPAGHETTI image

My grandchildren love this dish and beg for it all the time. I pour it into 2 casserole dishes so I have one for now and one for later...unless I have the whole family here! It never lasts long here! I usually serve it with garlic Texas toast and a salad plus another vegetable if we have a crowd! If there are any leftovers, they are gone before daylight! HAHA! I hope you and your family enjoy it as much as we do!

Provided by Marilyn Renfro Gore @Margo46

Categories     Chicken

Number Of Ingredients 18

4 - chicken breasts, boneless and skinless
1 box(es) chicken broth
1 large cheez whiz
1 can(s) rotel
1 pound(s) spaghetti
1 jar(s) pimentos
1 can(s) black olives, sliced
1 jar(s) mushrooms or fresh
1 - onion, diced
2 stalk(s) celery, sliced
1 clove(s) garlic, minced
1/2 - bellpepper, diced
1 can(s) cream of celery soup
1 can(s) cream of chicken soup
1/3 cup(s) zesty italian dressing
1 teaspoon(s) poultry seasoning
- salt & pepper to taste
1 1/2 cup(s) cheddar cheese, shredded

Steps:

  • Boil chicken breasts in large soup pan with chicken broth and poultry seasoning. Remove breasts and chop then set aside.
  • To broth add all veggies and soups and mix well. Cook spaghetti in boiling water for 6 minutes. Drain and set aside.
  • Add Cheez Whiz to broth and stir until melted. Add in spaghetti and Zesty Italian Dressing and let simmer for ten minutes.
  • Pour into large baking dish. Cover with Cheddar Cheese or Cheddar Monterrey Jack or favorite cheese. Bake at 325 until cheese is melted and bubbly.

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