Chicken Spaghetti Deluxe
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 391.4
- Total Fat: 17.0 g
- Cholesterol: 75.4 mg
- Sodium: 1,283.9 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 1.9 g
- Protein: 24.8 g
View full nutritional breakdown of Chicken Spaghetti Deluxe calories by ingredient
Introduction
This is a great family-friendly recipe that make TONS!!! There are hundreds of Chicken spaghetti recipes available, but this one I have tweaked to suit my family's tastes. If your family likes olives (green or black), those would be really good in it, too! This is a great family-friendly recipe that make TONS!!! There are hundreds of Chicken spaghetti recipes available, but this one I have tweaked to suit my family's tastes. If your family likes olives (green or black), those would be really good in it, too!Number of Servings: 16
Ingredients
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1 (16-0z) package vermicelli
1 (2-lb.) whole deli-roasted chicken
1 Tbsp. butter
1 (8-oz) package sliced mushrooms
1 large onion, diced
1/2 cup chopped celery
1 (32-oz.) package Velveeta, cubed
2 cups chicken stock
1 can cream of mushroom soup
1 cup milk
1/2 cup Italian breadcrumbs
1/2 cup Parmesan cheese, grated
1/2 tsp. salt (or to taste)
1/2 tsp. ground black pepper (or to taste)
Directions
1. Prepare pasta according to package directions. Drain and set aside.
2. Remove chicken from the bones; cut chicken into bit-site pieces, and set aside.
3. Melt the butter in a large dutch oven over medium heat. Add mushrooms, onion, and celery; saute 8 minutes or until vegetables are tender.
4, Add the Velveeta, chicken stock, soup, and milk to the vegetable mix, and cook over low heat until cheese is melted. Add salt and pepper.
5. Add chicken, Rotel, and peas and combine well.
6. Pour mixture into two greased 13 x 9-in. baking dishes. (One may be frozen at this stage.)
7. Sprinkle the Parmesan and breadcrumbs over the top and bake at 350 degrees for 20 minutes or until bubbly.
Serving Size: Makes 2 13-9-inch casseroles
Number of Servings: 16
Recipe submitted by SparkPeople user PWALLA3.
2. Remove chicken from the bones; cut chicken into bit-site pieces, and set aside.
3. Melt the butter in a large dutch oven over medium heat. Add mushrooms, onion, and celery; saute 8 minutes or until vegetables are tender.
4, Add the Velveeta, chicken stock, soup, and milk to the vegetable mix, and cook over low heat until cheese is melted. Add salt and pepper.
5. Add chicken, Rotel, and peas and combine well.
6. Pour mixture into two greased 13 x 9-in. baking dishes. (One may be frozen at this stage.)
7. Sprinkle the Parmesan and breadcrumbs over the top and bake at 350 degrees for 20 minutes or until bubbly.
Serving Size: Makes 2 13-9-inch casseroles
Number of Servings: 16
Recipe submitted by SparkPeople user PWALLA3.