I Am Looking For A Recipe For Chicken Spaghetti, You Use Mushroom Soup, Crm. Chicken Soup, Celery, Onions.?
You boil the chicken, sautee the onions and celery, add soups, salt & pepper, and cheese, but there is a seasoning that I can’t remember, it is not pimentos or tomatoes, my kids was allergic to tomatoes so, I know I didn’t use them. You also had to use chicken broth.
Here is the recipe that I make and it is soooo delicious!!
You can omit the can of rotel tomatoes – put 1/2 can of chicken broth instead (for the moisture).
Chicken Spaghetti Casserole
INGREDIENTS
1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 pound processed cheese (this is Velveeta)
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken breast halves – boiled, cut into bite size pieces
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
Add spaghetti and mix well, then stir in chicken.
Put in a casserole dish and top with 1-2 cups of sharp cheddar cheese.
Bake on 350 for 25-30 min.
My “secret” ingredient is an Italian seasoning packet
and cream cheese.
I make a recipe similar to yours, and I add red and green bell pepper, and pimento.
I use the recipe you use only I do add a jar of diced pimentos and 1 pound of Velvetta cheese and also 1/2 of a diced green pepper (added to the onions and celery when sauteed).