CHICKEN SPAGHETTI 
1 chicken
8 oz. can tomato sauce
1 soup can of water
8 to 10 oz. spaghetti
1 c. chopped celery
1 can cream of mushroom soup
1 sm. jar chopped pimento
1/2 lb. grated Velveeta cheese

Cook chicken and celery in lots of water until done. Remove chicken from broth. Bone and cut in bite size pieces. Cook spaghetti in broth and additional water until done. Drain. Simmer soup, tomato sauce, water and pimentos together for 20 minutes. Combine chicken, drained spaghetti, and sauce. Put in 9 x 13 inch baking dish. Top with Velveeta cheese and bake in 350 degree oven for 20 to 30 minutes.

recipe reviews
Chicken Spaghetti
   #47613
 Tim Rowberry (Utah) says:
I was searching for a recipe using velveeta and pimentos and found this. I, like many other people, don't like celery in this type of food, so I didn't use it. I also used different noodles. Spaghetti noodles with this...meh. ..And then... I couldn't find velveeta. It was all gone.

Anyways, I recommend using any other type of flat or wide pasta, and I used real cheese and it was delicious. Next time I will also use milk instead of water. It was a little runny and I didn't even put in the recommended amount of water.

 

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