josephpeter1
New member
I don't know if this is the recipe you're searching for
Chicken Spaghetti Casserole
16 ounces spaghetti, broken into pieces
4 cups cooked and diced or shredded chicken
1/2 cup diced green bell pepper
1/2 cup diced celery
1/2 cup diced onion
1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
2 cups chicken broth
2 tbsp virgin olive oil
1 1/2 cups grated cheddar cheese, divided
1 cup finely-diced Velveeta cheese
Salt and pepper, to taste
Preheat oven to 350°F.
Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
In skillet on medium high heat, heat oil. Add bell pepper, onion, and celery. Saute about 4 minutes, until vegetables have softened.
Add chicken, bell pepper, celery, onion, Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta to pot with spaghetti noodles Toss to combine; season with salt and pepper to taste.
Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.
Garnish with fresh parsley if desired.
Chicken Spaghetti Casserole
16 ounces spaghetti, broken into pieces
4 cups cooked and diced or shredded chicken
1/2 cup diced green bell pepper
1/2 cup diced celery
1/2 cup diced onion
1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
2 cups chicken broth
2 tbsp virgin olive oil
1 1/2 cups grated cheddar cheese, divided
1 cup finely-diced Velveeta cheese
Salt and pepper, to taste
Preheat oven to 350°F.
Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
In skillet on medium high heat, heat oil. Add bell pepper, onion, and celery. Saute about 4 minutes, until vegetables have softened.
Add chicken, bell pepper, celery, onion, Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta to pot with spaghetti noodles Toss to combine; season with salt and pepper to taste.
Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.
Garnish with fresh parsley if desired.
