Chicken Spaghetti

Time

prep 0:25       total 0:50

Yield

4 to 6 servings

Ingredients

Ingredients

1 lb. 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.

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1 Recipe Reviews

Jennifer

Jennifer reviewed Chicken Spaghetti on November 11, 1999

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.