in Recipes |

Chicken Spaghetti

  • 1 whole chicken cutup or 4 chicken breasts (cubed)
  • 1 onion chopped
  • 1/2 stick of margarine or butter
  • 3 garlic clove diced or 1 tsp garlic powder
  • 1 tsp pepper
  • 1 can of Cream of Chicken and 1 can of Cream of Celery or Cream of Mushroom (not the cheap stuff)
  • 2 cups of chicken broth (Use broth from boiling chicken – be sure and skin the scum and oil)
  • 1 small velvetta cheese
  • 1 – 16oz pack of spaghetti
  1. Boil the chicken and de-bone or half way cook the chicken breasts in butter (full cooked is too dry)
  2. Cook the onions and garlic until clear. (Be ready for the crowd to gather)
  3. Add pepper and soups
  4. Add the broth from the boiling of the chicken without the scum or oil. Don’t add too much, you can add more later but it sure is hard to take it out.
  5. Add the chicken and stir reduce to med/low heat (no boiling)
  6. Cut the cheese into small 1 inch cubes and add. Don’t let them sink to the bottom where they will burn.
  7. Add more broth to thin if needed.
  8. Cook the spaghetti, angel hair is faster, drain but don’t rinse
  9. Ring the bell and serve it up!

Variations:

  • 1/2 cup of celery cooked with the onions and use Cream of Mushroom
  • 1/2 cup of mushrooms (real) cooked with the onions and use cream of celery
  • 1/2 cup of black olives (kids don’t like this)

Quick method:

Cook chicken breasts in microwave and start the angel hair spaghetti boiling. In a large pan add soups, garlic powder, dried onion, broth from a can, pepper, add the cheese and you are done in about 15 minutes.