boneless, skinless chicken breasts, cooked and cubed
1
md. pkg. spaghetti
3/4 cup
milk
1 lb.
Velveeta cheese
1 can
cream of mushroom soup
1 can (4 oz.)
sliced mushrooms
1 can
sliced water chestnuts
1 cup
celery, diced
1 cup
onion, diced
Butter or
butter-flavored cooking spray for sauteing
Instructions
Cook spaghetti according to package directions. Drain and toss in a little bit of olive oil. Place spaghetti noodles in a 9x13 casserole sprayed with cooking spray. Saute onions and celery in butter. Cook chicken; cube and set aside.
Prepare sauce as follows: Melt Velveeta, soup and milk together, then add mushroom, celery-onion mixture, water chestnuts, and finally, chicken. Pour sauce over spaghetti. Bake in oven for 20-25 minutes at 325°F.
My family really liked this recipe, but they LOVED it when I accidentally bought Cream of Mushroom Soup with Garlic instead of plain old Cream of Mushroom. Added a nice little zip to the flavor. They also liked it better without the water chestnuts.
Instructions
Cook spaghetti according to package directions. Drain and toss in a little bit of olive oil. Place spaghetti noodles in a 9x13 casserole sprayed with cooking spray. Saute onions and celery in butter. Cook chicken; cube and set aside.
Prepare sauce as follows: Melt Velveeta, soup and milk together, then add mushroom, celery-onion mixture, water chestnuts, and finally, chicken. Pour sauce over spaghetti. Bake in oven for 20-25 minutes at 325°F.
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