Indigo's (Almost) Famous Chicken Spaghetti |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This is a childhood favorite recovered after begging my mom for the recipe! This really takes me back to a better time, and everyone who's tried it LOVES it (and me! yipee!) Ingredients:
1 large onion, chopped |
4 -5 garlic cloves, chopped |
1 (11 ounce) can cream of chicken soup |
1 (11 ounce) can cream of mushroom soup |
1 (11 ounce) can cream of celery soup |
1 (12 ounce) can rotel, drained (diced tomatoes and green chiles) |
1 (6 ounce) can tomato paste or 1 (6 ounce) can tomato sauce |
1 (5 ounce) can sliced black olives, drained (if you like!) |
1/4 cup white wine, for thinning sauce (or real white wine) |
2 tablespoons italian seasoning (oregano, basil, whatever you have!) |
1 (16 ounce) box spaghetti |
3 -4 boneless skinless chicken breasts |
1 lb velveeta cheese |
2 finely chopped habaneros (if you like it spicy!) (optional) |
Directions:
1. Preheat oven to 350. (This can all be done concurrently).
2. In large skillet, simmer chicken breasts in olive oil, white wine, and/or butter until lightly browned.
3. Cool, break/cut into pieces, set aside.
4. In large saucepan, saute onion and garlic until soft. Add all canned ingredients (and peppers, if desired).
5. Stir and simmer, covered, about 8 minutes.
6. Add chicken and simmer until chicken is hot.
7. In large pot, boil spaghetti 10-12 minutes until just done.
8. Drain, rinse under cold water, and drain again. Place in large pot for remainder of steps.
9. Add sauce with chicken to the spaghetti and mix well. Sauce should resemble typical pasta sauce in that it is not too thin, but liquid enough to reduce in oven.
10. Cover with top or foil and bake in oven for 30-40 minuntes. Take off cover, lay cheese over top, and place back in oven uncovered. Bake until cheese is melted, about 7 minutes.
11. Can reheat in microwave with more cheese the next day!
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