Texas Chicken Spaghetti
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 2 lbs chicken parts or 1 large broiler-fryer chicken
- 3 stalks celery
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (8 ounce) can mushrooms
- 1 lb spaghetti, broken
- 1 (15 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (10 ounce) can cream of mushroom soup
- 1 teaspoon Worcestershire sauce
- 1 lb Velveeta cheese, cubed
- 20 stuffed green olives, chopped
directions
- Cover chicken with water and bring to a boil.
- When chicken is done, remove from broth.
- Shred chicken.
- Skim fat from broth.
- In at least one quart of broth, cook celery, bell pepper, onion, garlic, mushrooms and olives until tender.
- Add spaghetti and cook till done. You may need to add more broth.
- Add remaining ingredients.
- Mix well till cheese melts.
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Reviews
-
I made modified versions of this recipe based on our personal likes and dislikes; I actually made 2 separate versions. First, since I had a case of Velveeta & shells, I used 2 packages of this instead of spaghetti. I cooked the chicken as directed, and then cooked the noodles in the broth. For one version, I added rotel tomatoes (but no tomato sauce as I didn't have any). I did not add the mushrooms as I can't tolerate them, and I subbed cream of chicken soup for the cream of mushroom. The other version I made mostly for DD, as she does not like tomotoes in her food, so I skipped those altogether. Overall, this is a tasty meal, served with a green salad - DH really liked it. For me it was just ok, so I'm giving 4 stars. Thanks for posting - made for FALL PAC 2012.