Chicken Spaghetti
Summary
| Servings | |
|---|---|
| Note: Updating servings size will only update ingedient amounts in the Ingredients area of the page, not in the Instructions. | |
| Source | Kristi Elmore |
| Cook time | 1 1⁄2 hours |
| Recipe Type | Pasta Main Course |
Description
This recipe sounds very odd...but it is very delicious and makes an extremely large portion! It's a great crowd pleaser!
Ingredients
| 6 | chicken breasts | |
| 1 | pk | thin spaghetti noodles |
| 1 | cn | (large) chicken broth |
| 1 | cn | rotel |
| 1 | onion | |
| 1 | green pepper (optional) | |
| 1 | pk | sliced mushrooms (optional) |
| 1⁄2 | box velvetta |
Instructions
Boil Chicken breast in broth. Remove and cut/shred. Set aside.
Saute onion, green pepper and mushroom in skillet. Set aside.
In remaining broth, boil spaghetti - do not drain.
Melt Velvetta in spaghetti and broth, add chicken, onions, green pepper, mushroom and rotel.
Salt & Pepper to taste.
Put in baking dish - should be juicy - ad more broth if necessary.
Bake at 350 approximately 30 minutes.


