Easy Delicious Chicken Spaghetti

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Easy Chicken Spaghetti

  • 4 chicken breasts, cooked and diced
  • 1 (16 oz.) pkg. thin spaghetti or vermicelli, cooked
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can Ro-Tel
  • 3/4 lb. Velveeta cheese
  • 2 c. shredded Cheddar/Colby cheese
  • 1 to 2 cups sautéed mushrooms
  • salt and pepper, to taste
  • 1 c. chicken broth

Combine soups, Ro-Tel, Velveeta cheese, 1 cup shredded cheese, salt and pepper.  Microwave about 1 1/2 to 2 minutes, or until cheese is melted.  Stir in cooked chicken, mushrooms and chicken broth.  Add cooked spaghetti.  Stir well; place in a greased casserole dish.  Bake at 350 degrees for 30 to 40 minutes.  Remove from oven; stir an sprinkle remaining shredded cheese over top.  Return to oven an additional 15 minutes, or until cheese is melted.

Chicken and Wild Rice Bake

  • 1 (6 oz.) package long grain and wild rice
  • 3 large chicken breasts, cooked and chopped into small pieces
  • 2 cans cream of mushroom soup
  • 1 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1 (2 oz.) jar diced pimentos
  • 1 can breadsticks
  • salt and pepper

Cook rice.  Combine all ingredients together and pour into a 3 quart casserole dish.  Bake at 350 degrees for 25 minutes.  Remove from oven.  Take 2 breadsticks at a time and braid them, place them on all four sides of the dish and bake for 15 minutes or until bread is golden brown.

Poppy Seed Chicken

  • 6-8 chicken breasts, cooked and diced (seasoned with salt, onion power and pepper)
  • 1 can of cream of chicken soup
  • 1 c. sour cream
  • 40 Ritz crackers, crushed
  • 2 T. poppy seeds
  • 3/4 c. margarine

Place cooked, diced chicken in bottom of greased 9 x 13-inch pan.  Mix soup and sour cream and spread over chicken.  Mix crushed Ritz crackers with poppy seeds and sprinkle evenly over the top.  Melt margarine and drizzle over the top.  Bake at 350 degrees for 30 minutes.  Serve with wild rice and a salad.


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