Chicken Spaghetti

Name: Chicken Spaghetti
Cuisine: American
Ingredients: 4 boneless, skinless chicken breast halves (about 1 lbs); 1 lb cooked spagetti (follow package directions); 1 large onion, diced; 1 celery stalk, finely chopped; 1 box Velveeta cheese block (or 3 cans cream of chicken soup); 1 packages shredded cheddar ( 2-3 cups); 1 can Rotel (undrained); 4 oz jar diced pimentos, drained; 1 stick butter; 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.

holly.baxter.3701 @cook_3371214

This was a dish my neighbor made for my family when we first moved into the neighborhood. We loved it so much that I finally had to ask her for the recipe.

holly.baxter.3701 @cook_3371214

This was a dish my neighbor made for my family when we first moved into the neighborhood. We loved it so much that I finally had to ask her for the recipe.

Saved

Ingredients

4boneless, skinless chicken breast halves (about 1 lbs)
1 lbcooked spagetti (follow package directions)
1 largeonion, diced
1celery stalk, finely chopped
1 boxVelveeta cheese block (or 3 cans cream of chicken soup)
1 packagesshredded cheddar ( 2-3 cups)
1 canRotel (undrained)
4 ozjar diced pimentos, drained
1 stickbutter
1* Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.

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Steps

1

Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot). Bring to boiling on medium-high heat, then reduce the heat. Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes).
2

Remove chicken. When cool enough to touch, cut into bite - size pieces.
3

Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup. Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan.
4

Melt butter in skillet over medium-high heat. Add onion and celery. Saute until good and tender. Add to saucepan.
5

Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup). Simmer over medium to medium-low heat until Velveeta has melted through, stirring often.
6

Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well. I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas.
7

Add cooked spagetti and mix well.
8

Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
9

Bake at 350°F for 30 minutes to 1 hour, or until bubbly. Cool for 5-10 minutes and serve.
10

**This makes a LOT! I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date.