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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is the best chicken spaghetti recipe!! I made it today for 11 young preachers and they raved about it!! Yummy and the grandkids love it best. Ingredients:
4 -5 large chicken breasts, cooked and chopped |
1 large onion, chopped |
1 large bell pepper, chopped |
1 lb mushroom, chopped |
2 (14 ounce) cans diced tomatoes, with oregano & basil |
1 (8 ounce) can tomato sauce |
3/4 cup real butter |
1 (10 ounce) can rotel, diced, mild |
1 cup chicken broth |
1 (10 ounce) can cream of celery soup |
1 (10 ounce) can cream of chicken soup |
1 teaspoon salt |
1 teaspoon pepper |
1 lb velveeta cheese |
1 lb linguine |
Directions:
1. Cook and debone chicken breasts and cut into pieces.
2. In large dutch oven sauté chopped onion, bell pepper and mushrooms in melted butter. Add salt and pepper.
3. Add chicken pieces and chicken broth. Add velvetta cheese, soups, tomatos, rotel and tomato sauce.
4. Cook linguine noodles in boiling water for 4 minutes. Drain and mix with above.
5. Cover and bake for 30 minutes at 350 degrees.
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