Recipe: Chicken and Spaghetti For Jane

Hi Jane:-) This isn't my recipe but was posted at this site by Texas in Aug. of 2001. I remember having this made by a friend when DH and I were graduate students at The University of Texas, Austin. It was yummy:-)!! I hope that this is close to what you are looking for. If not, there are several other recipes at this site. Just enter "chicken spaghetti" in the search box and you will find the others. For some reason, I thought I remembered our friend using tomato soup in hers but none of these recipes call for it.

Chicken and Spaghetti
"This is a great traditional casserole with a kick!"

1 (12 0z.) package spaghetti noodles
1 whole chicken
1 onion, chopped
1 bell pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 c. milk
1 pound Velveeta Cheese
1 can of diced Rotel Tomatoes (for brave, use "Extra Hot" diced Rotel)

Boil thw whole chicken. After it is cooked, take the chicken out of the broth. Let cool. Add chopped onions and bell pepper to the broth. Let them cook for about 15 minutes. Then, add spaghetti to the broth, onion and bell pepper. Cook until the spaghetti is done (check package for time.) Pour spaghetti mixture into a large bowl. In a separate saucepan, mix, and heat, milk, both soups, 1/2 lb. of Velveeta and Rotel tomatoes together. When cheese is melted, pour the soup/cheese mixture in with the spaghetti. When cooled, dice the chicken and add it to the mixture. Pour the mixture into a 9 X 13 X 2 inch casserole. Bake for 25 minutes at 375 degrees F. Dice the remaining Velveeta cheese and put on top of the casserole. Bake another 10 or 15 minutes until the cheese is melted.

Others have said that this is even better the next day, after the flavors have had a chance to "marry." This, also, freezes well.