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| APRIL'S LOUISIANA CHICKEN SPAGHETTI | |
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chicken, boiled and cubed **see note spices, any you like, and any amounts you prefer butter onion bell pepper spices (the same you put into the chicken boiling water) cream of mushroom soup 1 soup can water rotel tomatoes Velveeta cheese spaghetti noodles or fettuccini noodles Boil Chicken and spices until chicken is thoroughly cooked. NOTE:**save water to boil noodles** While the chicken is boiling, place butter in another pot and saute onions and bell peppers until onions are clear. Stir in cream of mushroom soup and 1 can of water. Add another bit of spice to sauce. Add rotel tomatoes and heat through. Add Velveeta cheese and cook on low until cheese is melted. While cheese is melting, cube the chicken and add to sauce, keeping heat on low. Cook noodles in chicken water. Drain noodles. Add to chicken/cheese sauce and simmer for about ten minutes. Enjoy!! Submitted by: April | |
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recipe reviews #96329
Jaime (Texas) says:
This is terrific my first time cooking chicken spaghetti and it turned out perfect. I was looking for something different and I found it good good good!!!!!
#90326
Lisa (Texas) says:
Love it! My first time making this today and it was AWESOME. My family loved it! .. Thanks April
#89054
Jackie (Texas) says:
Add a can of cream of celery
#78464
Jade (Florida) says:
This recipe is AWESOME! I added some chopped garlic and used red onions. I used rotini pasta and used some white jack cheddar for the cheese. another favorite to add to my recipe file. this is a keeper!
#69469
Jessica (Indiana) says:
OK this was awesome, I wanted to share how I revised it. I looked for recipe where I could use what I had on hand because I was running low on food (to lazy for store). I didn't have pepper so used mushrooms, also substituted canned Italian flavored diced tomatoes. I added shredded cojack and ham. Added some milk. And my chicken was leftover grilled chicken breast which was marinated in Italian dressing. My spices salt pepper garlic and a Cajun spice mix..Top with Parmesan (love cheese).
#63864
Chris (Texas) says:
Wonderful recipe, the best part is there is no measurements. I only added a half can of water and two cream of mush. And also added two fresh jalapenos chopped it gives it an extra flair!
#58864
Gina (Texas) says:
I've tried many chicken spaghetti dishes & none of them turned out "just right" but this one was is perfect for my family's taste (maybe it's b/c my husband & I were both born & raised in Louisiana). By accident b/c my husband had to work later one night & I didn't want the pasta to get soggy simmering on the stove stop, I placed it in a casserole dish & let it sit in the oven for about 25 minutes on 325°F and in our opinion it came out even better!
#55196
Amy (Louisiana) says:
Adding a jar of pimentos, a can of drained mushrooms and a can of drained black olives makes this recipe UNBELIEVABLY good!
#51505
DDD (California) says:
Great recipe just the way it is, but we like spicy, so I chose the hot rotel. And then baked it in the oven at 350°F for 20 minutes or until bubbly. FABULOUS!!!
#49792
Monica Duncan (Mississippi) says:
I added fresh mushrooms and instead of using one can of water I used the broth from the chicken stock. Also when I sautéed the onion, bell pepper & butter I added a tbsp Worcestershire.. I mixed all together and put in a 9x13-inch casserole and baked at 350°F till bubbly....
#48059
Erica (Louisiana) says:
I was looking for the recipe and found this one. Easy and so very good.. Can't wait to cook it again..
#47572
Mrs. Hardaway (Georgia) says:
OMG!! Love this recipe!
#46879
Sandra.Broom (Louisiana) says:
Thank you april for the chicken spaghetti recipe.
#42078
Takisha (Texas) says:
I made this dish today... IT WAS OFF THE CHAIN! TWO THUMBS AND TWO BIG TOES UP!
#36935
Shannon (Indiana) says:
LOVED this recipe. Added a couple of spices, but it was really good.
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