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Chicken Spaghetti

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So this recipe is from a lady that was in my branch growing up. Her version is good, but I like mine a little bit spicy and a little more flavorful, so I will give you her recipe, and then give you the things I like to do differently/in addition.

CHICKEN SPAGHETTI
3 to 5 chicken breasts
12 to 16 oz. spaghetti
1/2 to 1 lb. velveeta cheese
1 can cream of mushroom soup
1 can Ro-tel (or diced tomatoes with diced green chiles)
1 can green peas (or 2 cups frozen peas)
1/2 onion, chopped
1 green bell pepper, chopped
3/4 cup butter

Jaynee's additional ingredients:
1 tsp. garlic
1 tsp. Tony's Original Creole seasoning (more or less to taste). If you use this, you don't really need to add salt. If you don't use this, then I would suggest adding 1/2 tsp. to 1 tsp. salt.
Fresh ground pepper to taste
1 jalepeno, diced
mushrooms, sauteed (i don't always do the mushrooms--just if I have them)
I don't like canned peas, so I always use the 2 cups frozen peas instead

DIRECTIONS:
Boil chicken breasts (takes about 10 minutes). Remove chicken breasts from water/broth, and then cook spaghetti in remaining broth (add water if needed). Saute veggies (and jalepenos if desired). Chop chicken into bite size pieces. Cut velveeta into small cubes. Mix all ingredients in a large bowl (add spices here). Bake in UNCOVERED pan @ 350 degrees for 20-30 minutes.

*If using 16 oz spaghetti, you may want to use an extra can of soup and closer to a pound of velveeta as opposed to 1/2 lb.

Jason loves loves loves this recipe, and so does Naomi--she actually eats when I make this. Logan liked it too, just in case anyone wanted to know. You can really just add whatever spices you want, but we have found that the ones I suggested here are universally liked in the dish. I hope you all enjoy.
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Peggy said…
this is one of my favorite dinners to take to people. They have all loved it.
November 9, 2009 at 12:14 PM
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