Chicken Spaghetti
Chicken Spaghetti is a family favorite. It's filling, bursting with flavor, and reheats well with a small amount of water sprinkled on top.
INGREDIENTS
- 1 whole chicken
- ½ pound/ ½ block of Velveeta cut into cubes, cut 3-4 times each direction
- 1 can of cream of chicken
- 1 ½ cup fresh chicken broth from the boiled chicken
- 1 16 oz box standard spaghetti - not thin
- 2 8 oz cans of Rotel or diced tomatoes
- ½ chopped onion
- SEASONING: 1 teaspoon fresh or granulated garlic, ½ teaspoon pepper and ½ tablespoon italian seasonings.
COOK THIS
- Cut the whole chicken into 4 or 5 parts, whatever you can make happen.
- Place the chicken parts into a large pot of boiling water and cover. Boil for 25 minutes.
- Remove chicken and set aside to cool. KEEP the water, which is now your amazing fresh chicken broth. Remove chicken from the bones into small pieces. You can break into bite size pieces or shred.
- Preheat oven to 375°F
- Boil the spaghetti in the same pot as the chicken using the broth. If there are any bones, remove them first. Boil until slightly firm to bite (Al Dente) / my test to use a fork to cut with medium firm pressure. Drain spaghetti, but again KEEP the broth. This is the trick to an amazing Chicken Spaghetti.
- Add all ingredients to the baking dish and mix together. Don’t worry about the lumpy Velveeta cubes.
- Bake for 40 minutes, and stir the mixture after 20 minutes of baking. Optional garnish with parsley and serve.
INGREDIENTS
- 1 whole chicken
- ½ pound/ ½ block of Velveeta cut into cubes, cut 3-4 times each direction
- 1 can of cream of chicken
- 1 ½ cup fresh chicken broth from the boiled chicken
- 1 16 oz box standard spaghetti - not thin
- 2 8 oz cans of Rotel or diced tomatoes
- ½ chopped onion
- SEASONING: 1 teaspoon fresh or granulated garlic, ½ teaspoon pepper and ½ tablespoon italian seasonings.
COOK THIS
- Cut the whole chicken into 4 or 5 parts, whatever you can make happen.
- Place the chicken parts into a large pot of boiling water and cover. Boil for 25 minutes.
- Remove chicken and set aside to cool. KEEP the water, which is now your amazing fresh chicken broth. Remove chicken from the bones into small pieces. You can break into bite size pieces or shred.
- Preheat oven to 375°F
- Boil the spaghetti in the same pot as the chicken using the broth. If there are any bones, remove them first. Boil until slightly firm to bite (Al Dente) / my test to use a fork to cut with medium firm pressure. Drain spaghetti, but again KEEP the broth. This is the trick to an amazing Chicken Spaghetti.
- Add all ingredients to the baking dish and mix together. Don’t worry about the lumpy Velveeta cubes.
- Bake for 40 minutes, and stir the mixture after 20 minutes of baking. Optional garnish with parsley and serve.
