Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 2-3 lb. fryer, roasted or broiled; 2 large onions; 2 large bell peppers; 1 stick margarine; 16 oz. box of spaghetti; 16 oz. can English peas, drained; 2-8 oz. cans mushrooms, drained; 1 lb. velveeta cheese, cut in small pieces; 1 can mild, diced Rotel tomatoes, drained; 2 1/2 c. chicken broth; 2 Tbsp. Worcestershire sauce; Salt and pepper to taste

Servings: persons

2-3 lb. fryer, roasted or broiled
2 large onions
2 large bell peppers
1 stick margarine
16 oz. box of spaghetti
16 oz. can English peas, drained
2-8 oz. cans mushrooms, drained
1 lb. velveeta cheese, cut in small pieces
1 can mild, diced Rotel tomatoes, drained
2 1/2 c. chicken broth
2 Tbsp. Worcestershire sauce
Salt and pepper to taste

1
Debone and shred chicken; set aside.
2
In small skillet, saute onion and bell pepper in margarine or butter.
3
Boil spaghetti al dente.
4
Drain and place in a large bowl.
5
Mix spaghetti, peas, mushrooms, cheese, and tomatoes.
6
Add chicken, sauteed onion and bell pepper.
7
Salt and pepper to taste.
8
Put in large casserole dish.
9
Bake at 350u00b0 for 30 minutes.
10
Freezes well.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2-3 lb. fryer, roasted or broiled, 2 large onions, 2 large bell peppers, 1 stick margarine, 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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