Chicken Spaghetti
Chicken Spaghetti is an moderately easy dinner. Made with 1 (5-lb.) hen or 2 fryers (i use 3-5 chicken breasts, depending on how much chicken you want in your dish), 2 1/2 c. liquid (i use 1 1/2 c. broth and 1 c. milk), 1 large green pepper, chopped, 1 c. chopped onion and 1 c. chopped celery, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Boil chicken and cut into chunks, saving broth.
Cook vermicelli and drain.
Cook onion, celery and green pepper in butter until tender.
Blend in flour and slowly add milk and broth; cook until thickened, stirring constantly.
Add soups, pimento, olives (cut in half) and boned chicken.
Salt and pepper to taste.
Mix with pasta and place in 3-qt. flat casserole. Top with cheese and bake at 350 degrees for 30 minutes.
This is enough for 2 casseroles.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment