Chicken Spaghetti


Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 lb Velveeta cheese, regular or mexican
  • 1 can(s) Rotel tomatoes, regular or hot
  • 1 lb spaghetti pasta
  • 1 stick butter
  • 1 can(s) cream of chicken soup, undiluted
  • 1 can(s) cream of mushroom soup, undiluted
  • medium onion, chopped
  • bell pepper, red or green, chopped
  • salt and pepper to taste

How to Make Chicken Spaghetti

  1. Chicken breasts boiling in a pot.

    Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
  2. Cooked chicken on a white plate.

    Remove chicken when completely done, about 10 to 12 minutes.
  3. Pot of boiling water for spaghetti.

    Boil spaghetti pasta in remaining broth according to package directions.
  4. Spaghetti drained in a colander.

    Drain pasta after done and discard water. Set aside the pasta…Do not rinse.
  5. Butter melted in a pot with onions and peppers.

    Melt the butter in that same (empty) pot and saute the onion and bell pepper.
  6. Tomatoes and soup mixed with spaghetti and chicken.

    Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
  7. Cheese added to tomato, spaghetti and chicken mixture.

    Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
  8. SERVING SUGGESTIONS:  Garnish with freshly grated Parmesan cheese and serve with a salad...

    SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

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