Chicken Spaghetti With Tomato Soup and Cheese
This classic chicken spaghetti casserole is a mixture of cooked spaghetti, cooked diced chicken, cheese, and condensed soups.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1whole chicken (about 4 to 5 pounds, cut up)
- 8ounces spaghetti (broken into 2-inch lengths)
- 1cup chopped onion
- 1cup chopped celery
- 1small jar pimiento (chopped)
- 1can (10 3/4 ounces) condensed cream of mushroom or cream of celery soup
- 1can (10 3/4 ounces) condensed tomato soup
- 1can (10 3/4 ounces) condensed cream of chicken soup
- 8ounces Velveeta cheese (shredded or cut in small cubes)
- 1tablespoon olive oil
- ½teaspoon salt
- ½teaspoon pepper
- ½teaspoon garlic powder
Instructions
Step 1
In a large saucepan or Dutch oven, cook a chicken in salted water until tender. Remove chicken and strain broth.Step 2
While the chicken cools, cook the spaghetti in the remaining broth following the package directions.Step 3
Drain the spaghetti and toss with olive oil.Step 4
Heat the oven to 350 F.Step 5
Butter a 2 1/2-quart baking dish.Step 6
When the chicken is cool enough to handle, remove meat from bones and chop.Step 7
In a large mixing bowl, combine spaghetti, onion, celery, pimiento, condensed soups, and cheese. Add cut up chicken and stir well. Season to taste with salt, pepper and garlic powder.Step 8
Place in the prepared baking dish and bake in the preheated oven for about 30 minutes, or until hot and bubbly.