Chicken Spaghetti II

SUBMITTED BY: Teresa Simmons PHOTO BY: scotdog98

"This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad."

SERVINGS & SCALING

Original recipe yield: 8 to 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder

READ REVIEWS (68)

DIRECTIONS

Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

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REVIEWS

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Reviewed on Mar. 29, 2006 by Amanda

This was excellent! My husband and I had never had chicken spaghetti before, and I thought this recipe was very easy to make. I read some of the reviews saying that it was too cheesey or gooey. Instead of using an 8 oz box of spaghetti, I used a 13 oz. And I still cut down the cheese to 1/2 pound and the sauce amout was perfect. We will be making this again!!

14 users found this review helpful

Reviewed on Dec. 3, 2003 by KLPH90

This is awesome. I have tried several chicken spaghetti recipes but this is by far the best. I think most kids would like this....mine are just weird...they only like tacos.

11 users found this review helpful

Reviewed on Dec. 3, 2003 by VCH

Very enjoyable, I doubled the recipe for a large family gathering and it was a success with all the adults. The tomatoes and green chiles were a problem for the children, but overall everyone enjoyed the dish. I did choose to place in a casserole and heat in the oven to melt the cheese thoroughly. I served with candied baby carrots, italian green beans, mashed potatoes, and frence bread with garlic spread. I was very pleased with this recipe.

8 users found this review helpful

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