Rose Hill Chicken Spaghetti (From Gooseberry Patch) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is not your mother's Chicken Spaghetti. This version is a heated with chile peppers and made smooth and cheesy with Velveeta. It goes together quickly and easily and serves a large number of people. Remember this recipe when you want to entertain informally. And don't hesitate to use leftover turkey instead of the chicken! Ingredients:
1 onion, chopped |
2 stalks celery, chopped |
1/4 cup butter or 1/4 cup margarine |
1 (14 1/2 ounce) can tomatoes with green chili peppers |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (8 ounce) package pasteurized cheese spread, cubed |
1 (4 1/2 ounce) can mushrooms, drained |
seasoning salt |
4 boneless skinless chicken breasts, poached and chopped |
1 (12 ounce) package spaghetti, cooked according to package directions |
Directions:
1. Get a large stockpot of water boiling to cook the spaghetti. Cook the spaghetti according to package directions.
2. Cook up the chicken breasts either by poaching or baking (according to directions from the Barefoot Contessa). Alternately you can use one whole rotisserie chicken or leftover turkey.
3. Saute onion and celery in the butter or margarine until tender in a large stockpot.
4. Add the tomatoes, soups, cheese and mushrooms. Simmer until cheese melts; sprinkle with salt.
5. Add chicken; stir well. Simmmer until heated through; stir in spaghetti.
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