Quick and Light Chicken Spaghetti
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This is a really easy and lighter version of chicken spaghetti. It's been a family favorite for over 25 years. If you use cooked chicken, just put the bayleaf in the water with the spaghetti noodles while they cook. Add a bouillon cube too if you have it. Prep time includes boiling chicken.
- Ready In:
- 55mins
- Serves:
- Units:
ingredients
- 2 large chicken breasts
- 1 bay leaf
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 garlic clove, minced
- 1 (10 ounce) can cream of mushroom soup
- 1 lb vermicelli
- 1 (28 ounce) can chopped tomatoes
- 1 tablespoon Worcestershire sauce
- salt and pepper
- parmesan cheese
directions
- Cook chicken with bay leaf. Reserve 1/4c broth.
- Cool and chop chicken.
- Bring remaining broth to boil.
- Break spaghetti into thirds and cook in broth.
- Saute onion, green pepper, and celery in butter. Add to spaghetti. Combine soup and 1/4 c broth; stir into spaghetti.
- Add remaining ingredients and stir well.
- Spoon into lightly greased 13x9x2 pan.
- Bake 350 20 minutes
- Serve with Parmesan.
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RECIPE MADE WITH LOVE BY
@Starweaver
Contributor
@Starweaver
Contributor
"This is a really easy and lighter version of chicken spaghetti. It's been a family favorite for over 25 years. If you use cooked chicken, just put the bayleaf in the water with the spaghetti noodles while they cook. Add a bouillon cube too if you have it. Prep time includes boiling chicken."
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This is a really easy and lighter version of chicken spaghetti. It's been a family favorite for over 25 years. If you use cooked chicken, just put the bayleaf in the water with the spaghetti noodles while they cook. Add a bouillon cube too if you have it. Prep time includes boiling chicken.
