Chicken Spaghetti

Chicken Spaghetti

Chicken Spaghetti casserole has always been a family favorite! This recipe is as good as Paula Deen Chicken spaghetti and Pioneer Women Chicken Spaghetti

Chicken Spaghetti

ingredients

3-5 chicken breasts

1 onion, chopped

3 stalks celery, chopped

1 bell pepper, chopped

2 Tbsp butter

1 (16 oz) pkg of spaghetti

1 jar pimentos, drained

4 (4 oz) cans mushrooms, sliced

1 (10 oz) can cream of mushroom soup

2 (4 oz) cans black olives, sliced

1/2  (10 oz) soup can of milk

1/2 tsp garlic salt

1/2 lb Velveeta cheese, cut into cubes

cajun seasoning

instructions

Boil the chicken in some water. Once the chicken is cooked remove the chicken and keep the water or in this case chicken broth. In a separate pan sautés the onions, celery, and bell pepper in the butter until tender. Boil the spaghetti in the chicken broth. Do not drain. Once the spaghetti is done remove it from the stove and all all other ingredients. Pour into a casserole dish and sprinkle generously with cajun seasoning. Bake at 325 degrees for 30 minutes. Then serve! I like to top mine with even more cajun seasoning.

 

 

Chicken Spaghetti

Servings 8 people

Ingredients

  • 3-5 chicken breasts
  • 1 onion diced
  • 3 stalks celery chopped
  • 1 bell pepper chopped
  • 2 Tbsp butter
  • 1 16 oz package of spaghetti
  • 1 jar pimentos drained
  • 4 4 oz cans mushrooms
  • 1 10 oz can cream of mushroom soup
  • 2 4 oz cans black olives sliced
  • 1/2 10 oz soup can of milk
  • 1/2 t garlic salt
  • 1/2 lb velvet cheese cut into cubes
  • cajun seasoning

Instructions

  1. Boil the chicken in some water. Once the chicken is cooked remove the chicken and keep the water or in this case chicken broth. In a separate pan sautés the onions, celery, and bell pepper in the butter until tender. Boil the spaghetti in the chicken broth. Do not drain. Once the spaghetti is done remove it from the stove and all all other ingredients. Pour into a casserole dish and sprinkle generously with cajun seasoning. Bake at 325 degrees for 30 minutes. Then serve! I like to top mine with even more cajun seasoning. 

 

 

 

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