Ken Schrader's Chicken Spaghetti

photo by Midwest Maven

- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 10 -12 chicken breasts
- 1 lb vermicelli
- 2 lbs Velveeta cheese (low-fat works great)
- 1 (10 ounce) can diced tomatoes and green chilies
- 2 tablespoons Worcestershire sauce
- 1 (4 ounce) jar canned mushroom slices, drained
- 2 green bell peppers, chopped
- 2 yellow onions, chopped
- 1⁄4 cup butter or 1/4 cup margarine
directions
- Place chicken in large stockpot & cover with water. Salt & pepper to taste. Bring to a boil and cook until tender. Cool chicken, save broth. Cut chicken into chunks.
- Cook vermicelli in broth. When done, add cheese, cut into chunks. Stir until melted. Add tomatoes, Worcestershire, mushrooms, and chicken.
- Sauté onions and peppers in butter. Add to pot. Stir well. Pour into casserole dishes.
- To serve, bake at 350°F for 45 minutes (longer if frozen).
- Yield: 16+ servings.
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Reviews
-
A wonderful recipe, here. I did cut the recipe in half, since there were only 4 of us, now the race tommorow night for the leftovers. I did add a little parsley, and I added a red bell pepper. I did use lowfat cheese and it worked great. Thanks for another winner Kizzikate !! Made for 1-2-3 hit wonders.
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This is something I had years ago and lost the recipe. So glad you posted it. We all loved it. I left out the peppers cause of other family members and added a little garlic. I cut the recipe in half since its just 3 of us and we have left overs and that is going to lunch with me tomorrow. This was so good and just made you sit back and say ahhhhh!!! Wonderful Kizzikate, this is a winner!!!
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