I had not had chicken spaghetti until I moved to the South, it seems to be a southern staple and oh boy is it delicious! This recipe is my friend Donna’s and she is a wonderful cook. I have tasted many different recipes of chicken spaghetti since living here for nearly 20 years and this recipe by far is the best I’ve tasted. Make this recipe for company when they come and they will love it, I promise. It’s creamy, cheesy and full of chicken flavor with a slight kick to it. Enjoy this comfort food from the South.
1 chicken (I use 4 boneless chicken breast)
16 oz. spaghetti
1 stalk celery cut in 1/2 and chopped
1/3 C. onion chopped
1/3 C. bell pepper chopped
1 stick of butter or margarine
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, diced do not drain
1 8 oz. can tomatoes sauce
1 lb. of Velveeta cheese
Step 1: Boil chicken and debone if not using boneless chicken breast, save the broth.
Step 2: Boil spaghetti in chicken broth; drain and rinse in hot water.
Step 3: In a large skillet, melt margarine and sauté celery, onion, bell pepper. Cook slowly until tender; then add undiluted soups and cheese, cooked until melted and bubbly. Combine chicken, spaghetti and all the other ingredients. Add some broth if dry. Put in 9×13 pans or a size larger dish and cover with foil.
Step 4: Bake at 350 degrees for about 30 to 40 minutes or until bubbles in center of dish.
Serves: 10 to 12