Chicken Spaghetti. Cook spaghetti in same chicken broth until al dente. Place mixture in casserole pan and top with remaining sharp cheddar. Chicken breast sauteed with mushroom, bell pepper and onion, then stirred into hot angel hair pasta and spaghetti sauce.

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken. Then cooked the angel hair pasta in the chicken broth. You can cook Chicken Spaghetti using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chicken Spaghetti

You need 4 of boneless, skinless chicken breast halves (about 1 lbs).
It's 1 lb of cooked spagetti (follow package directions).
Prepare 1 large of onion, diced.
It's 1 of celery stalk, finely chopped.
Prepare 1 box of Velveeta cheese block (or 3 cans cream of chicken soup).
Prepare 1 packages of shredded cheddar ( 2-3 cups).
You need 1 can of Rotel (undrained).
It's 4 oz of jar diced pimentos, drained.
You need 1 stick of butter.
It's 1 of * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc..

Covered with parmesan and cheddar cheese. To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through. Dinner is simple when you have chicken and spaghetti on hand.

Chicken Spaghetti instructions

Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot). Bring to boiling on medium-high heat, then reduce the heat. Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes)..
Remove chicken. When cool enough to touch, cut into bite - size pieces..
Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup. Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan..
Melt butter in skillet over medium-high heat. Add onion and celery. Saute until good and tender. Add to saucepan..
Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup). Simmer over medium to medium-low heat until Velveeta has melted through, stirring often..
Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well. I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas..
Add cooked spagetti and mix well..
Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese..
Bake at 350°F for 30 minutes to 1 hour, or until bubbly. Cool for 5-10 minutes and serve..
**This makes a LOT! I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date..

These two ingredients come together in so many great dishes. Try one of our chicken spaghetti recipes tonight. In a soup kettle or Dutch oven, combine the first nine ingredients. In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted.