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The Best Chicken Spaghetti
The Best Chicken Spaghetti

The Best Chicken Spaghetti

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 boneless skinless chicken thighs
1 medium package spaghetti noodles
2 Tbsp butter or margarine
1 package sliced mushrooms
1 onion, chopped
1 green pepper, chopped
1 small jar pimento
1 can (16 oz.) Campbell's cream of mushroom soup
1 small box Velveeta Cheese
1/2 cup milk
1 cup chicken broth, you can use from boiling chicken
1 package Kraft Shredded Cheddar Cheese
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Let's Make It
Bring a big pot filled half way with water to boil. Add chicken, cook until done. Keep a cup of broth after the chicken is done. Break the chicken into pieces and set aside. Refill the same pot with water and boil the noodles with directions on package.
In a large skillet put butter to melt, and then add mushrooms, onion, green pepper, and pimento. Saute until tender. Then you will add cream of mushroom soup, and Velveeta cut into pieces. Simmer on medium heat until melted. You will then add milk; you should have a creamy consistency.
When noodles are done, rinse and put back into the empty pot. Pour chicken pieces over the noodles and then pour sauce over the chicken and stir together until well covered and mixed. Then you will pour the chicken spaghetti into a glass baking dish and pour the broth over the spaghetti.
Put in a preheated oven at 350 degrees F and bake for 25 min or until it is boiling and hot all the way through. Take out and cover with the Kraft Shredded Cheese and put back in oven until melted, about 5 min.
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