Chicken Spaghetti

(from kconn’s recipe box)

Source: Kathy Conn

Categories: Main Dishes & Casseroles

Ingredients

  • 2-3 lbs. chicken (cooked and cut into small
  • pieces)
  • 8 oz pkg spaghetti
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 onion, chopped
  • 1 can Rotel tomatoes
  • 1 sm. can chopped black olives
  • 1 sm. jar chopped pimiento
  • 1 cup slicked or diced Velveeta cheese

Directions

  1. Boil chicken and remove from chicken broth.

  2. Bring broth to a boil and cook spaghetti in

  3. the chicken broth.

  4. In a sauce pan saute onion in a small amount

  5. of butter. Mix together cooked chicken pieces, broth, cooked spaghetti, soups, olives, pimento; add more broth if ncessary.

  6. Put half of mixture in a 9 × 13 casserole dish.

  7. Cover with 1/2 of cheese. Add remaining

  8. mixture and cover with remaining cheese.

  9. Bake in a 350 oven until bubbly, about 30

  10. minutes.

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