Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken breasts; 1 (12 oz.) pkg. vermicelli or spaghetti; 1 (10 oz.) can Ro-Tel tomatoes; 1 small can English peas (optional); 1 lb. Velveeta cheese, cut in pieces; 1 large green pepper, chopped; 1 large onion, chopped; 1 1/2 sticks oleo; 1 can cream of mushroom soup; salt and pepper to taste

Servings: persons

2 large chicken breasts
1 (12 oz.) pkg. vermicelli or spaghetti
1 (10 oz.) can Ro-Tel tomatoes
1 small can English peas (optional)
1 lb. Velveeta cheese, cut in pieces
1 large green pepper, chopped
1 large onion, chopped
1 1/2 sticks oleo
1 can cream of mushroom soup
salt and pepper to taste

1
Remove and discard skin from chicken. Boil chicken in water (salted or unsalted, as you prefer) until done.
2
Remove chicken, reserving broth.
3
Debone and cut up chicken; set aside.
4
Cook spaghetti in reserved chicken broth; do not drain (spaghetti will soak up broth).
5
Add cheese to spaghetti.
6
Cook bell pepper and onion in oleo until tender; add to spaghetti along with Ro-Tel tomatoes, peas and chicken.
7
Mix well and spoon into casserole dish.
8
Bake for 30 minutes on low heat (275u00b0 to 325u00b0, depending upon oven).

595

kcal

Calories

Fat

Carbs

Protein

Fat 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 large chicken breasts, 1 (12 oz.) pkg. vermicelli or spaghetti, 1 (10 oz.) can Ro-Tel tomatoes, 1 small can English peas (optional), 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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