Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fryer; salt to taste; 1 1/2 sticks oleo; 2 bell peppers, chopped; 2 large onions, chopped; 1 can tiny English peas; 1 1/2 lb. Velveeta, diced; 1 can Ro-Tel tomatoes; 16 oz. thin spaghetti; 2 stalks celery, chopped

Servings: persons

2 lb. fryer
salt to taste
1 1/2 sticks oleo
2 bell peppers, chopped
2 large onions, chopped
1 can tiny English peas
1 1/2 lb. Velveeta, diced
1 can Ro-Tel tomatoes
16 oz. thin spaghetti
2 stalks celery, chopped

1
Cut fryer in quarters, wash, cover and cook in water with salt and celery.
2
Let stay in broth until cooled.
3
Remove and debone chicken, saving broth.
4
Saute peppers and onions in oleo.
5
Do not brown.
6
Cook spaghetti in broth.
7
Add water if necessary.
8
Do not drain.
9
Add onions, peppers and chicken.
10
Mix together well, then add Ro-Tel and diced Velveeta.
11
Mix lightly until cheese melts. Add peas with juice.
12
Be careful not to mush up peas while stirring.
13
Good made a day ahead.

143

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. fryer, salt to taste, 1 1/2 sticks oleo, 2 bell peppers, chopped, and more.

Yes, Chicken Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Spaghetti

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