Our Chicken Spaghetti, served at our local Sweets & Eats, still conjures up heavenly dreams. Just today our local newspaper, The Lufkin Daily News, referred to a local chicken spaghetti as “in fact, very reminiscent of the much-beloved chicken spaghetti that was served at the now defunct Sweets & Eats.” Thanks Brie Bradford for loving our recipe and reminding me that it needs to be shared!
Chicken Spaghetti
Equipment
- 9×13 baking dish
Ingredients
- 6 chicken breasts cooked and chopped
- 1 large onion chopped
- 2 cups celery chopped
- 1 cup bell pepper chopped
- 1/4 cup butter or 1 stick
- 2 cups powdered milk
- 3/4 cup cornstarch
- 1/4 cup chicken bouillon powdered
- 1/4 teaspoon pepper
- 6 cups water
- 2 cans tomatoes and diced pepper I use Rotel
- 1- 2 pound package Velveeta Cheese chopped
- 24 ounces spaghetti break into shorter lengths
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Cook 6 chicken breasts in water until tender. Reserve water to cook spaghetti. Add 24 ounces spaghetti to heated water (may need more) and cook al dente according to package directions. Remove spaghetti from water. Save water.
- Saute’ onion, celery and bell pepper in butter until soft. Add powdered milk, cornstarch, chicken boullon, pepper, 6 cups reserved water (add more if necessary), Rotel Tomatoes, and cubed Velveeta Cheese. Cook until cheese is melted. Add spaghetti. Mix well and put into two large 9×13 inch sprayed pans and top with shredded cheddar cheese. Bake 45 minutes to 1 hour.
Shortly after introducing this recipe as a Take and Bake at Sweets & Eats, I was asked by a local grocery to create recipes for Sarah’s Simple Solutions. Both recipes are equally good. The second one is easier and faster. I am just not a fan of canned soup. You decide!
Chicken Spaghetti (fast and easy)
Equipment
- 9×13 baking dish
- food thermometer
Ingredients
- 4 cups Deli Roasted Chicken
- 1 cup onion chopped
- 1/2 cup chopped bell pepper
- 1 cup chopped celery
- 4 tablespoons butter
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 can diced tomatoes and chilies
- 1 pound Velveeta Cheese cubed
- 12 ounces spaghetti break into shorter lengths
- 1 cup grated cheddar cheese
Instructions
- In a large pot, saute' celery, bell pepper and onion in the butter until transparent. Add the canned soup and canned tomatoes and chilies and bring to a simmer. Add cubed Velveeta and simmer on low heat stirring frequently until cheese melts.
- While cheese is melting, cook the spaghetti al dente according to package directions. Drain spaghetti and add to sauce. Add chicken to the sauce and mix well.
- Place mixture in a 9×13 inch pan sprayed with non-stick pan coating.
- Top with shredded cheddar cheese ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer placed in center of food registers 165 degree F.
Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thanks for supporting Sarah Stevens!
