Chicken Spaghetti

A friend of mine made us this & we love it! Eat it once a week or so & leftovers mircrowave really well. Sorry this is so long from when you posted but I was just playing around today looking for dinner ideas & saw your post! Enjoy!

Poppy Seed Chicken

4 Chicken breasts (boil around 35 minutes and then
shred)
1/4 cup water
2 cans cream of chicken soup
8 ounces Monterey Jack Cheese
1 cup sour cream
3 Tablespoons Poppy Seeds
1 stick of butter (I use about 1/3 stick)
2 rolls of Ritz crackers
1 package spaghetti fully cooked and drained

Cook chicken and shred, season with salt and paper
In a pot combine chicken, soup, and water over medium
heat, stirring to remove lumps. Add sour cream with NO heat.
Stir in cheese and 1/2 poppy seeds. Add cooked pasta & stir to combine. Put in a 9x13 pan. Mix the rest of the poppy seeds, butter and crushed ritz crackers. Sprinkle over chicken. Bake at 350 degrees for about 30 minutes. Enjoy!!

Ok...here's how I do chicken spaghetti, we love it! I don't have any measurements, it's all to taste and done by eye...so hope it works for you!

Brown chicken till cooked through, you can also boil or bake it

In large pot, sautee chopped onions, add and slightly brown one can of tomatoe paste. Add one large can of diced or crushed tomatoes and one can of tomatoe sauce. Add a few cloves of minced garlic, or garlic powder ( I prefer a lot of garlic, but you can just do a couple cloves or a few shakes). Also add pepper, basil and oregeno to taste and a tsp. of sugar (to cut the acidity). Bring to a boil, then add cooked chicken. I put the whole pieces of chicken in, doesn't matter what cuts you have...they all work! Lower heat and simmer for at least one hour...the longer you can simmer it the better! The chicken will break into pieces or fall right off the bone when you eat it.

About 30 minutes before you want to eat, start the water for your pasta. Cook pasta as directed on the package.

When done simmering, remove the chicken from the pot and plate it. You can either add the pasta to the sauce, or spoon the sauce on top of the pasta. I add it to the pot and serve it with the chikcen and garlic bread, and sometimes ceasar salad. Oh, and don't forget the parmesan cheese on top!

You can also add pork instead of or in addition to the chicken. Or, if you just want spaghetti, you can add ground beef to the sauce to make it a meat sauce. You can also add mushrooms to the sauce, if you want. I prefer it without.

Hope that made sense and that you love it as much as we do!
S.

Mine isn't the easiest but the place I ALWAYS check for recipes is www.allrecipes.com

Chicken Spaghetti

4 Teaspoon of oil
1 chopped bell pepper
1 med chopped onion
3 ribs of celery chopped
8 oz. Mushrooms
2 Tbsp diced pimento
4 chicken breasts boiled and cut up
6 to 8 oz of spaghetti cooked and drained (set this aside)

SAUCE
2 cups of milk
1 chicken bullion
½ teaspoon of poultry seasoning
½ teaspoon of season salt (nature seasoning) or you can use just plain salt.
3 Tablespoon of corn starch (put this with some of the milk till it dissolves.
4-6 oz of velveeta cheese (or more -- just depends on how cheezy you like it!)
Cook this for 5 minutes over low to med heat till cheese and the bullion is melted.

Then mix together and bake at 350 for 45 minutes.
Use a 9x13” pan.

Well, I make this quite a bit but don't really measure much so here goes.

cooked cubed or shredded chicken (I use whatever is leftover, probably 2 cups or so)

1 lb Velveta cheese

2 cans cream of mushroom soup (or 1 can cream of mushroom and 1 can cream of chicken)

1 or 2 cans Rotel (to your tastes, my kids don't much go for very spicy so I use 1 can Rotel and about 1-2 cups mild picante sauce, good flavor without as much spice)

Bunches of spaghetti (I guess about three good hands full)

Cook the spaghetti as normal and drain off water and return to the pot, add in all other ingredients, mix well and heat through.

Have fun. This is a great meal. I make this for my family of four (one is a boy who eats like a horse) and we always have leftovers which noone minds. They ALL love it.

Have a great day.

when my grandmother would make chiken spaghetti for me all she would do is boil the chicken with some spices and make spaghetti as usual with your favorite sauce I think she used Prego, and then combine the two, it was always my favorite. and pretty easy too.

Chicken Spaghetti

I do not measure when I cook.


Chicken you can do a whole chicken or chicken breast (how ever much you want)
one can cream of mushroom soup
one can cream of chicken soup
one onion
one bell pepper
Velveeta - (how much you prefer) I tend you use a little more then half
I add mushrooms to mine but you do not have to.
My M. adds celery (I don't)


I boil the chicken and debone it.
I sautee the onions, bell peppers and mushrooms.
Then I add the soups and cheese.
I add chicken broth to thin the sauce out and cook it long enough to get hot.