Chicken Spaghetti(Serves 15)
Chicken Spaghetti(Serves 15) is an impressive dinner. Made with 32 oz. box spaghetti (thin), 4 (10 1/2 oz.) cans chicken broth, 1 (4 oz.) jar diced pimentos, 2 cans ro-tel, diced and 2 (8 oz.) cans sliced water chestnuts, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Boil chicken until tender.
Save the chicken broth.
Cook spaghetti in chicken broth saved and add a couple of cans. Drain spaghetti and put to the side.
Chop or shred chicken after it cools.
Put stick of butter in frying pan and saute chopped onion, pimentos, mushrooms, water chestnuts, sliced almonds, peas and Ro-Tel.
Cut Velveeta cheese up into small cubes and microwave until all melted, stirring occasionally.
Mix chicken, spaghetti and saute mixture and Velveeta cheese together.
Put in large baking pan and sprinkle with paprika.
Add chicken broth if mixture seems to be dry throughout baking time.
Bake at 350Β° for about 30 to 40 minutes.
π· Perfect Pairings
Complete your meal with these
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