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Chicken Spaghetti Casserole Recipe
By Ray Zimmerman
Put some magic on the table tonight and serve this fabulous Chicken Spaghetti Casserole. If you want to put a smile on everyone at the dinner table, prepare this outstanding recipe for them. The taste of this casserole is out of this world. There is an old saying, "Do not judge a book by its cover." Don’t prejudge this recipe by simply reading the ingredients. The first time my grandson saw this dish he said that it really didn’t look very good. After his second helping, he admitted that this casserole was fantastic. I promise that you will not be disappointed if you prepare this recipe unless you simply don’t like chicken, spaghetti or Velveeta cheese. Ingredients • 2 medium Chicken Breasts (cut in halves)
• 6 oz. Vermicelli Spaghetti
• 1 lb. Velveeta Cheese (cubed)
• 3/4 stick Butter (melted)
• 10 oz. can Original Rotel
• 15 oz. can Lesueur Small Sweet Peas (drained)
• 1/2 small can Sliced Black Olives (drained)
• 2 oz. jar Diced Pimentos (drained)
• 8 oz. can Sliced Mushrooms
• 1 large Onion (diced)
• 1 medium Green Bell Pepper (diced)
• 1/2 stalk Celery (chopped)
• 1 tbsp. Salt
• Cajun Seasoning (to taste)
• No-Stick Cooking Spray (Pam) How to Prepare • Spray 9" x 13" glass baking dish with Pam and set aside. • Place the chicken breasts, bell pepper and celery in a 5-6 quart pot. Fill the pot with water to 1 1/2" above the chicken and the other ingredients. • Bring the water to a boil and add the salt. Cook on medium heat until the chicken is tender. • Remove only the chicken from the pot. Save the chicken broth and vegetables. • Bring the water back to a boil and then add the spaghetti. Cook until tender and remove from the burner. Allow the spaghetti to soak in the chicken broth until needed. • In a 5-6 quart non-stick pot, melt the butter over medium heat. Add the onions and bell pepper. Saute until the onions are translucent (do not brown). • Cut up the chicken into bite-size pieces while the spaghetti is cooking. • Thoroughly drain the spaghetti and add it to the sauted onions and bell peppers. Add the cheese and continue to stir until the cheese is completely melted. • Add the chicken and all remaining ingredients to this mixture. Season to taste and mix well. • Place chicken/spaghetti mixture into your baking dish and bake at 350° until bubbly. • Serve hot with garlic bread and a salad. Note: If you prefer dark meat, simply replace the chicken breasts with legs and/or thighs. You can also use a cut-up fryer which will provide you with a combination of white and dark meat. If you don’t already have a Cajun seasoning in your pantry, let me recommend Tony Chachere's Original Creole Seasoning. This is the most popular Cajun seasoning available in Louisiana. |
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 |  | frederick loved this intel. May 13, 2011 |  | | Michael Jefferson liked this intel. May 13, 2011 |  | | Magreth appreciated this intel. May 13, 2011 |  | | Grace recommended this intel. May 13, 2011 |  | | liked this intel. May 13, 2011 |  | | DewOnAPetal recommended this intel. May 16, 2011 |
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Great Recipe, I might try it this weekend... Thanks
CONTRIBUTOR'S REPLY
This is really a great recipe. Let me know what you think after you try it. Have a great day!
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This intel was contributed by crawfish
crawfish
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May, 2012
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