Chicken Spaghetti
Chicken Spaghetti is an moderately easy dinner. Made with 2 large fryers, skinned, cooked and deboned, 1 (12 oz.) pkg. spaghetti, 12 c. chicken broth, 2 bell peppers, chopped and 2 large onions, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook spaghetti in chicken broth after cooking fryers.
Saute onion and peppers in margarine.
Mix in chicken, peas, pimento, Ro-Tel tomatoes and cheese; cut into chunks.
Heat until cheese melts.
Stir in spaghetti and broth mixture.
Pour into three 13 x 9 x 2-inch pans.
Freeze 2 casseroles and bake the other one at 325Β° until hot and bubbly.
Garnish with grated cheese.
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