This chicken spaghetti is always popular, and it's so easy to prepare for your family. This also makes a great potluck or party dish.
Feel free to make some changes depending on what you have in your pantry. Cream of chicken soup or cream of celery soup can be substituted for the cream of mushroom soup. Or use roasted red bell peppers instead of the pimentos.
Prefer homemade? Use 1 1/2 cups of medium white sauce to replace the condensed soup, and replace the Velveeta cheese with a mild or sharp cheddar cheese or a cheddar jack blend.
- 12 ounces uncooked spaghetti or linguine noodles
- 4 boneless chicken breast halves, cooked and chopped
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 1/2 cups chicken broth, low sodium, canned or homemade
- 1 can Rotel tomatoes with green chilies
- 1 small jar pimientos, drained
- 1 pound Velveeta cheese, cubed or shredded
- salt and freshly ground black pepper to taste
- Heat the oven to 350 F.
- Butter a 2 1/2-quart baking dish.
- Cook the spaghetti or linguine following package directions; drain in a colander and rinse with hot water.
- In a bowl, combine the soup, broth, tomatoes, and pimientos.
- Layer in the prepared baking dish: cooked pasta, chopped chicken, soup mixture. Cover with the cheese and bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the cheese has melted. Stir mixture before serving and add salt and pepper to taste.
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