Chicken Spaghetti

Teresa Ambra

Great Tex-Mex recipe using cooked chicken, spaghetti, cheese, cream of chicken, mushroom, and celery soups, tomatoes w/green chilies, mushrooms, garlic, onion, and red pepper or pimientos. This recipe makes two large 9x13" casserole dishes. This can be cooked in the crockpot or the oven. It's terrific for large company dinners or potlucks.

5 from 1 vote

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Prep Time 40

Cook Time 45

Total Time 1 25

Course Chicken Main Dish, Pasta

Cuisine Tex-Mex

Servings

Ingredients

1 whole chicken cooked, deboned and broken into bite-size pieces (reserve all of chicken broth – setting aside 1-2 cups for recipe)
24 oz. spaghetti noodles broken into thirds and cooked in remaining chicken broth after one-two cups has been removed
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 can diced tomatoes with green chilies Ro-Tel
16 oz. velveeta cheese cut up into cubes
1-2 cups chicken broth
Salt & pepper to taste
8 oz. can sliced mushrooms drained
1 bell pepper diced fine (I try to use red, orange or yellow)
4-6 green onions diced
3 cloves garlic sliced
paprika for garnish
pepper for garnish
fresh parsley for garnish

Instructions

Break spaghetti noodles into thirds and boil in mixture of chicken broth and water until done.
Drain. Run cold water over top of the spaghetti to stop the cooking process.
In two large mixing bowls, combine chicken, spaghetti, soups, Rotelle tomatoes with diced chilies, Velveeta, chicken broth, mushrooms, bell pepper, onions and garlic.
Sprinkle generously with salt, pepper and paprika and stir together.
If baking in crockpot, pour ingredients into crockpot and sprinkle paprika also on top and cook on high about 3 hours or until bubbly.
Stir several times throughout cooking time.
If baking in oven, spray two 9x13" glass baking dishes with cooking spray.
Divide mixture between two casserole dishes. Sprinkle paprika on top and cover with foil.
Cook 35-45 minutes at 350 or until bubbly.
Remove foil and brown top about five minutes longer in the oven.
To serve: stir Chicken Spaghetti and place in individual bowls.
Sprinkle with additional pepper, paprika and garnish with parsley, if desired.

Notes

NOTE: This recipe works best if you break up the spaghetti noodles before boiling. Once the noodles are cooked, drain and add ice cubes to stop the cooking process. Then drain again.

NOTE: This recipe works with Velveeta cheese or any kind of sharp cheddar, or Colby Jack cheese. You can also use habanero cheese or Taco cheese.

NOTE: Preparation time does not include time to cook or debone chicken.

NOTE: You can substitute pre-packed pre-shredded chicken and chicken broth for the deboned chicken in the recipe.

NOTE: If you choose to freeze a casserole, remove to refrigerator to thaw two days before cooking. Allow casserole to sit out on counter about an hour before baking if possible. Then bake casserole about 1 1/2 to 2 hours until mixture is bubbly and heated through in the center. Remove foil and bake 5 minutes to lightly brown the top before serving.

NOTE: I used about 2 quarts chicken broth with about a gallon of water to cook the spaghetti noodles in.

NOTE: You can easily halve this recipe and make only a single 9x13” dish.

Keyword chicken, chicken casserole, noodles, pasta

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