Chicken Spaghetti

"My mother and grandma used to make this all the time when I was a kid. I loved it then, and I still love it today. *This is practically the same as Darlene Summers' recipe, I didn't notice until after I had posted the recipe. Didn't want to steal any of her credit... :P"
 
Chicken Spaghetti created by jrusk
Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • First, place the chicken breasts in a pot with enough water to cover them.
  • Boil the chicken until completely cooked.
  • Remove from heat, pour chicken stock into a bowl and set aside for later.
  • Set chicken breasts aside to cool and chop the vegetables.
  • By the time you're finished chopping, the chicken should be cool enough to pull apart.
  • Separate it all into small pieces and set aside for later.
  • Warm the olive oil in a large saucepan over medium heat.
  • Add the celery and onion and sauté until onions are clear.
  • Then, add the soup and diced tomatoes, and mix together.
  • Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
  • Let that simmer for around 15 minutes.
  • Then add the 1/2 pound of cubed Velveeta.
  • Let that dissolve into the mixture, and then add your chicken pieces.
  • You might have some left over, depending on how meaty you prefer your sauce.
  • Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
  • Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
  • Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
  • Drain your spaghetti, and add the sauce to the pasta.
  • Mix thoroughly and serve immediately.
  • The sauce is very versatile and can be used on any sort of pasta.
  • A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.
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  1. jrusk
    Chicken Spaghetti Created by jrusk
  2. jrusk
    Jul 10, 2004 -This was great!!! It seemed unusual and that's why I tried it. It was terrific, I will have it again. Thanks Diana! I did change it to my taste by using lots of onions!, replaced the celery with red, yellow & orange peppers and used some minced garlic & pinch of hots. 10/25/09- I can't believe I've been making this for so many years. Over time I've made just a few changes that kinda makes it my own. This is great to make for a small get- together. My girlfriends love this and even offer to help chop and shred if I'll cook this.
     
  3. jrusk
    Jul 10, 2004 -This was great!!! It seemed unusual and that's why I tried it. It was terrific, I will have it again. Thanks Diana! I did change it to my taste by using lots of onions!, replaced the celery with red, yellow & orange peppers and used some minced garlic & pinch of hots. 10/25/09- I can't believe I've been making this for so many years. Over time I've made just a few changes that kinda makes it my own. This is great to make for a small get- together. My girlfriends love this and even offer to help chop and shred if I'll cook this.
     
  4. suzanne
    I also was skeptical about the combination of ingredients but was very pleasantly surprised. I also left out the celery, substituted green onion, and added garlic. I used the Ro-tel "Mild" tomatoes and still found the dish to be mildly spicy. With the regular Ro-tel I bet it would be a fiery dish!
     
  5. Barenakedchef
    I made this last night and the family loved it :) I did not use celery since I didn't have any on hand. It was very cheesy and delicious, thanks for sharing ragingtexan!
     
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