When I got married my husband made sure there was one recipe that I got from his mother. It was the infamous Chicken Spaghetti that he grew up eating. Ever since I got this recipe five years ago it has been one of my first GO TO meals! There are many chicken spaghetti recipes out there and so far this is still my fav! Give it a try and let me know if you love it as much as we do!

Chicken Spaghetti
  • 3 TB butter
  • 1/2 cup chopped celery
  • 1 small onion chopped
  • 1 package mushrooms chopped (optional)
  • 1 can mushroom soup
  • 1 can tomato soup
  • 1 pint chicken broth
  • 1 can Rotel
  • 4 TB Butter
  • 1 TB chili powder
  • 1 ts tobasco
  • 1 TB garlic salt
  • 4-5 chicken breasts cooked and shredded
  • 1 lb vermatelli noodles (1 normal size package)
  • 1 lb cheddar (I use 2 cups mild and 2 cups sharp)
  • Salt and pepper to taste
- Melt the 3 TB butter in a skillet and saute all the veggies until tender. 
- In a separate saucepan melt together the cheese, butter, soups, rotel and butter. Stir consistently and then add the spices and Tobasco sauce once everything is melted and mixed together. Stir until well blended. 
- Cook the noodles in boiling water like normal and then drain and add to a large mixing bowl. Add your finished sauce,  cooked veggies and cooked and shredded chicken to the same bowl.  You'll need some muscle to stir this all together!
- Transfer the spaghetti mixture to a 9x13 pan, cover with foil and bake at 350 degrees for about 20 minutes. Remove foil and bake for about 5 more minutes or until casserole is bubbly. 
Happy Yummy Monday!

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