Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. Cooked Chicken; 1-12 oz. pkg. thin Spaghetti; 3 tbsp. Margarine; 1/2 c. chopped Celery; 1/2 c. chopped Onion; 1 to 2 Tbsp. Pimento; 1-28 oz. can Cream of Chicken Soup; 1 c. Milk; 1 1/2 cups Velveeta; Salt & Pepper to taste; Cheddar Cheese grated

Servings: persons

3 c. Cooked Chicken
1-12 oz. pkg. thin Spaghetti
3 tbsp. Margarine
1/2 c. chopped Celery
1/2 c. chopped Onion
1 to 2 Tbsp. Pimento
1-28 oz. can Cream of Chicken Soup
1 c. Milk
1 1/2 cups Velveeta
Salt & Pepper to taste
Cheddar Cheese grated

1
Preheat oven 350 degrees.
2
Cook chicken in large saucepan in boiling water.
3
Drain, saving the water/broth.
4
Chop chicken into small pieces.
5
Add dry spaghetti to boiling chicken water and cook until done.
6
In another pan, melt butter and saut onion and celery.
7
Stir in pimento.
8
Add chicken, soup, milk, velveeta, salt and pepper.
9
Drain cooked spaghetti and add to chicken mixture. Pour all into a greased, 9x13 in. baking dish.
10
Sprinkle cheddar cheese on top.
11
Bake for 35-40 minutes.

392

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 11 ingredients. The key ingredients include: 3 c. Cooked Chicken, 1-12 oz. pkg. thin Spaghetti, 3 tbsp. Margarine, 1/2 c. chopped Celery, 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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