Chicken Spaghetti
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
- Servings: 12
- 1 frying chicken (boiled, boned and shredded or cut into bite sized pieces)
- 1 lb thin spaghetti
- 1 (10 ounce) can rotel tomatoes (tomatoes with onions and peppers)
- 1 large onion, chopped
- 1/4 lb butter or 1/4 lb margarine
- 1 (14 ounce) can early june peas
- 1 (10 3/4 ounce) can cream of mushroom soup
- salt
- pepper
- 1 lb velveeta cheese
Recipe
- 1 boil chicken in water until done.
- 2 bone the chicken and tear or cut into bite size pieces; set aside.
- 3 sauté onion in one stick of butter until clear.
- 4 add in the rotal tomatoes.
- 5 meanwhile boil the spaghetti in the broth from cooking the chicken.
- 6 melt the cheese.
- 7 mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and velveeta together.
- 8 add salt and pepper to taste.
- 9 put into a large casserole which has been sprayed with pam or oiled to prevent sticking.
- 10 spoon the mushroom soup over and bake at 350°f for 30 minutes or until heated through.
No comments:
Post a Comment