Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fryer hens; 2 large onions, chopped fine; 1 green pepper, chopped; 1/2 stick butter, melted; 1 (6 oz.) pkg. vermicelli; 2 Tbsp. chili powder; 2 Tbsp. chopped parsley; 1 small jar chopped pimiento, chopped fine; 1 small can mushrooms, drained; 2 cans cream of mushroom soup; 1/2 lb. Cheddar cheese, grated

Servings: persons

2 fryer hens
2 large onions, chopped fine
1 green pepper, chopped
1/2 stick butter, melted
1 (6 oz.) pkg. vermicelli
2 Tbsp. chili powder
2 Tbsp. chopped parsley
1 small jar chopped pimiento, chopped fine
1 small can mushrooms, drained
2 cans cream of mushroom soup
1/2 lb. Cheddar cheese, grated

1
Boil chicken, debone and save chicken stock. In a skillet, saute onions, pepper and celery until tender in butter.
2
In another saucepan, boil vermicelli in chicken stock, following package directions.
3
Drain. In a large pan, combine chicken, sauteed onions, pepper and celery with vermicelli. Combine chili powder, parsley, pimento, soup and mushrooms.
4
Mix thoroughly. Cover and refrigerate 24 hours, if desired.
5
Place in a large buttered casserole. Sprinkle cheese on top. Bake at 350u00b0 for 1 hour. May be frozen.

407

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: 2 fryer hens, 2 large onions, chopped fine, 1 green pepper, chopped, 1/2 stick butter, melted, 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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