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Chicked Spaghetti

submitted by RESABET on Sep-26-10
average rating: 3.0 (from 1 votes)
(this recipe is good for lunch/dinner)
servings: 6

Stew a 2 to 3 lb chicken in 4 cups water and 2 chicken bouillon cubes. (or several chicken breasts stewed in Chicken consumme and bouillon cubes).  Cut meat in bite size pieces.  Retain broth.
Chop 1 med onion, 1/2 green pepper, 1/2 cup celery, fine. 1- 20 oz jar pimento (opt), 1 small can sliced black olives, drained, 1& 1/2 cup cubed velveeta cheese (8 oz)  Bring broth to boil & add 8 oz spaghetti & cook until done. Broth will be absorbed.  Turn heat to lowest setting and add velveeta, stir til melted.  Saute onion, bell pepper, & celery in 2 Tbs oil. Dash of paprika, until vegetables are clear but not brown.  Add to spaghetti.  Add olives, pimento, 1 can cream of mushroom soup, 1/2 soup can water, & add chicken.  Stir gently.  Put in pretty serving dish.  (Can be kept warm in oven on warm setting if covered)

Serve with tossed salad and hard rolls.

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