My Chicken Spaghetti Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 28, 2014
This made enough chicken spaghetti to feed a small army... and it was incredibly delicious. I baked a topping of Italian-style bread crumbs, Parmesan cheese, and olive oil on top; I also shredded the chicken instead of chopping it. Thank you so much for this recipe!
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Photo by LubbocKat

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Lubbock, Texas, USA

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Reviewed: Jun. 12, 2014
I made this but, I tweaked it a little. I used everything she said (minus the Salt due to the cheese already having it) plus i added a big can of Cream of Mushroom, a Can of Ro*tel Tomato, and I cheated w/ Fajita Chicken. Yes I had to basically double everything but I ended up making 2 9x13 Glass Casserole Dishes and it was still gone the next day. Everyone loved it and said it was the best Chicken Spaghetti they had. Also I used the Mexican Style Velveeta Cheese too. Enjoy is all I can say.
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Reviewed: Apr. 27, 2014
Honestly, I wasn't convinced that the Velveeta cheese on its own would work, but this turned out to be pure creamy, cheesy, mellow goodness. The only liberty I took with the recipe was adding some buttered fresh bread crumbs as a topping, and I'd do that again. Thanks S, you made a Velveeta believer out of me with this recipe...enjoyed!
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA


 
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