Chicken Spaghetti
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
- 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 3/4ounce) can cream of mushroom soup
- salt
- pepper
- 1 lb Velveeta cheese
Directions
- Boil chicken in water until done.
- Bone the chicken and tear or cut into bite size pieces; set aside.
- Sauté onion in one stick of butter until clear.
- Add in the Rotal tomatoes.
- Meanwhile boil the spaghetti in the broth from cooking the chicken.
- Melt the cheese.
- Mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and Velveeta together.
- Add salt and pepper to taste.
- Put into a large casserole which has been sprayed with Pam or oiled to prevent sticking.
- Spoon the mushroom soup over and bake at 350°F for 30 minutes or until heated through.
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