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Easy Chicken Spaghetti Recipe
Easy Chicken Spaghetti Casserole
There are many chicken spaghetti recipes out there but I like my tailor-made chicken spaghetti recipe best. It is rich and creamy enough to be a comfort food, is delicious, filling, and not too spicy to have as often as you like. It makes good freezer meals and make ahead meals. This recipe makes a large amount and can be frozen in the size containers that fit your particular needs. Because we all have our own special requirements and eat different amounts, I don't specify how many containers it will make. I freeze some in lunchbox size containers because my granddaughter says it is way better than a hamburger. Hearing that from a teenager must mean it is pretty good.
1/2 cup chopped red bell pepper
1/2 cup chopped yellow or green bell pepper
1 cup chopped onion 2 cans cream of celery soup
2 cans cream of mushroom soup
2 tall cans condensed milk
3 cups chicken broth 3 teaspoons salt
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon parsley flakes Two 15 oz. oz. jars Cheese Whiz PROCEDURE: Wash and cut into quarters a whole fryer that weighs approximately three pounds. Place in large pot and cover well with water. Boil the chicken until it is completely done. While the chicken is cooking, wash and chop coarsely and measure the onion and peppers and set aside. Measure and combine in a bowl the salt, black pepper, garlic powder, onion powder and parsley flakes and set aside. When the chicken is completely done, remove from the broth to a large tray. Remove the skin and big pieces of fat and discard. Pull the meat from the bones in fairly small pieces. This can be done easily with two forks while it is still hot. Measure approximately 8 cups of the chicken and 3 cups of broth and set aside. Boil the spaghetti according to the directions on the package. Drain and put in a very large pot or container to mix all of the ingredients in. Set aside. Saut the peppers and onion in the margarine in a skillet until tender. Add to the spaghetti. Add the cream of celery soup, cream of mushroom soup, condensed milk, chicken broth, Cheese Whiz and cooked, chopped chicken. Sprinkle over the mixture the salt, black pepper, onion powder, garlic powder and parsley flakes. Stir to mix well. YIELD: This chicken spaghetti recipe makes a large amount. The number of meals produced will depend on the amount needed for each individual family and whether it is used for family dinners or lunchboxes. I like to have at least one meal from it right away and then freeze the rest. FREEZING AND STORING SUGGESTIONS: Fill casserole dishes, aluminum foil pans, freezer containers, or bowls as preferred, cover and label with contents and date. When ready to use, bake at 350 degrees covered until bubbling hot. Ready to serve. Will keep well frozen. SERVING SUGGESTIONS: When ready to serve, heat the chicken spaghetti in the oven at 350 degrees until bubbly hot. For a full meal you may want to serve it with a salad, rolls, beverage and dessert. Source: Personal experience and knowledge By Euwyn Pegues - I graduated from highschool and have continued my education throughout my life. I am married, have children and grandchildren. I continue to be involved daily in family activities. I live in a small town in...
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18 May 2012 at 11:51am
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