Preheat oven to 350.
Cook chicken in a Dutch oven filled with water. Remove chicken
when done and shred or chop; save the broth to cook the
spaghetti, but reserve some for moistening the baked dish. Add
cheese to the hot spaghetti and stir until melted. Cook onions,
celery and bell pepper in the butter until tender. Add peas,
mushrooms and tomatoes to vegetables; combine vegetable
mixture and chicken with the spaghetti and toss. Salt and pepper
to taste. Bake for 35-45minutes or until bubbly. Add some of the
broth to moisten, if it looks dry. (Can substitute 3 cups shredded
Cheddar for the Velveeta; 2 cups melted in the hot spaghetti with
some broth and 1 cup for the top.)
Serving
Suggestions
Serve with a green salad.
Originally Submitted
3/4/2013
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