Chicken Spaghetti

Recipe by Nancy Sneed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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