This chicken spaghetti is brimming with flavor. Three kinds of condensed soup are used in this recipe, but feel free to use about 3 cups of medium white sauce and a can of diced tomatoes if you prefer homemade to processed food.
Feel free to add your own personal touch. Use roasted red peppers or minced red bell peppers instead of the pimientos or add some canned or freshly sauteed mushrooms to the casserole. I used shredded sharp cheddar cheese in the casserole pictured. The tomato soup may be replaced with diced canned tomatoes or tomatoes with chopped green chile peppers.
- 1 whole chicken, about 4 to 5 pounds, cut up
- 8 ounces spaghetti, broken into 2-inch lengths
- 1 cup chopped onion
- 1 cup chopped celery
- 1 small jar pimiento, chopped
- 1 can (10 3/4 ounces) condensed cream of mushroom or cream of celery soup
- 1 can (10 3/4 ounces) condensed tomato soup
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 8 ounces Velveeta cheese, shredded or cut in small cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Heat the oven to 350 F.
Butter a 2 1/2-quart baking dish.
In a large saucepan or Dutch oven, cook a chicken in salted water until tender. Remove chicken and strain broth.
Cook the spaghetti in the remaining broth following the package directions while the chicken cools.
When the chicken is cool enough to handle, remove meat from bones and chop.
Drain the spaghetti and toss with the olive oil.
In large mixing bowl, combine spaghetti, onion, celery, pimiento, condensed soups, and the cheese.
Add cut up chicken and stir well. Season to taste with salt, pepper and garlic powder.
Place in the prepared baking dish and bake in the preheated oven for about 30 minutes, or until hot and bubbling.
Tips and Variations
Replace the Velveeta cheese with mild or sharp shredded cheddar cheese. Save about 1/2 cup of the shredded cheese for topping the casserole about 10 minutes before it comes out of the oven.
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