Chicken Spaghetti: recipes???

Question

My cousin makes it with the spaghetti, cream of chicken, rotel, a block of velveeta, and the chicken. I dont know the proportions though. Any assistance? If you have a recipe that calls for something different, I would appreciate that also.

Answer 1

look on campbells soup reciepies for their Chicken Fetticini, tis really easy, very good, everyone here loves it. But all you need is 4 lbs of chicken, 2 cans of cream of mushroom soup (any brand doesnt matter) add brocolli if you want. 1cup of milk, mix 2 cups of mozz cheese, & mixx it all up, then add fresh pramasan cheese on top. Its really cheesey too.

Another things thats really good, is chicken pene with speggitti sauce, you cook up a bag of penne pata noddles as directed to cook, drain & rinse. Cut up your chicken in bite size, & add any type of bell pepper to it, & cook with the chicken, fry in butter,
then when done, add to the penne pasta, then add pasata sauce, & mix warm up all of it together. And its done.
(You can use any type of pasta sauce you want), your also suppose to add fresh paramasan cheese to this too, but when $$$ tight we dont worry about it.

Also if you like chicken & rice, cook up some minute rice, then cook whole chicken breasts in you oven till done, top over rice, & 1 can of cream of mushroom soup with 1 cup of water mixxed in with it. over it all, & it makes a gravy too, just make another veggy with it, & you have a complete meal.

Answer 2

AUNT GEORGIA'S CHICKEN SPAGHETTI

1 lg. fryer or baking chicken
1 lb. long spaghetti
1/2 clove garlic, crushed
1/2 (10 oz.) can tomato soup
1 (10 oz.) can mushroom soup
1 med. onion, chopped
1 green pepper, diced
1 (5 1/2 oz.) can mushrooms
1 (4 oz.) jar pimentos, sliced
1 c. frozen peas
1 1/2 c. chicken broth
1/4 c. butter
1 lb. Cheddar cheese, grated

Cover chicken with water, add garlic and salt and simmer until tender. Cool chicken and remove from bones. Dice and set aside. Melt butter, add onions and pepper. Saute until tender but not brown. Combine soups, stock, chicken, onions, peppers, pimentos and peas. Simmer one hour. Boil spaghetti, drain and add to other ingredients and stir. Put in 9 x 13 baking dish or pan. Cover with the grated cheese and heat thoroughly in 350 degree oven for 30 minutes. Noodles may be used in place of spaghetti. You can put this into smaller containers and freeze, too.

Answer 3

(m)

Chicken spaghetti with chicken breasts, tomatoes, and cheese.
INGREDIENTS:
4 boneless chicken breast halves, cooked and chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Rotel tomatoes with green chilies
1 small jar pimientos
1 pound Velveeta cheese, cubed or shredded
12 ounce package linguine noodles
salt and pepper to taste
PREPARATION:
Boil linguine until done. Mix together soup, broth, tomatoes, pimientos. Layer in a baking dish: linguine, chopped chicken, soup mixture. Cover with the cheese and bake at 350° until cheese is melted.

Stir mixture before serving and add salt and pepper to taste

Answer 4

Chicken-Vegetable Spaghetti:

4 skinned and boned chicken breast halves, chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
3 zucchini, chopped
1 large onion, chopped
1 (2.25-ounce) can sliced ripe olives, drained
10 fresh mushrooms, sliced
1 (15-ounce) can tomato sauce
2 tablespoons chopped fresh or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) package angel hair pasta, cooked
1 cup (4 ounces) shredded mozzarella cheese

Sauté chicken and garlic in hot oil in a large skillet until chicken is done. Add zucchini and onion, and sauté 2 to 3 minutes. Add olives and mushrooms, and sauté 1 minute.

Stir in tomato sauce and next 3 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Serve over pasta; sprinkle with cheese.

Yield: 6 servings