Recipe(tried): Chicken Spaghetti Recipes

Hi Laura, hope these recipes are not too late!! Both are tasty, inexpensive and can feed an army!!

Terri's Chicken Spaghetti

6 breast of chicken with skin
cook and dice chicken, save broth
1 cup chopped onion
2 cups chopped celery
3/4 cup chopped green pepper
1 cup oleo in pot
1 pint chicken broth
1 can tomato soup
1 can cream mushroom soup
1 can sliced mushrooms
1 can ripe olives chopped
garlic to taste
1 small jars of pimentos
2 lbs. pkg.thin spaghetti (just judge)
1 1/4 lb. grated mild natural cheddar cheese (more for top)

Cook onions, celery, peppers in oleo until tender, add everything else except spahgetti and cheese. Cook until hot, then add cooked spaghetti, then add cheese until melted. Stir and sprinkle more grated cheese on top. Can mix together and put in large casserole dish. A great dish for a large crowd...just double for 25 people....also a great dish to take to the sick, new mommies, funerals, etc.

Gan's famous Chicken Spaghetti

8-10 large chicken breast(with skin on...makes chicken more moist and broth richer) or 1 very large hen, boil with salt and pepper and small chopped onion. When tender, cut or tear into bite size pieces and set aside. (Retain Chicken Broth)

Boil chicken broth and cook 2 lbs thin spaghetti in the broth for 8-10 minutes. Strain spaghetti and save broth.

While the spaghetti cooks, chop 2 large green peppers and 1 large onion, saute in 1 1/2 sticks of butter until soft. Add 2 0z. chopped pimento, drained, 1 TB worcestershire sauce, 2 cans rotel tomatoes, (I use mild..but you can use original).

Place chicken and 2 lbs. Velvetta cheese (cubed) in large pot. Add the vegetables/rotel mixture, pur in hot drained spaghetti, 1 large can sliced mushrooms, salt and pepper to taste and as much broth as needed to make it moist. Mix until cheese melts.

This freezes very well. It is even better after it spend the night n the fridge. You might want to save some broth if you plan to freeze or put in refrigerator. Broth will help moisten up dish when later heated.

I usually don't use all of the spaghetti but generally cook 2 lbs and then use my judgement as to the amount needed. This makes 1 large casserole and a smaller casserole....my grandkids love this dish.