Another Chicken Spaghetti

Chef’s Note

“My family loved this version of chicken spaghetti. REALLY loved it!”








  • 1 lb finely shredded chicken
  • 2 tablespoonscanola oil
  • 12 ouncesspaghetti
  • 1 tablespoon minced garlic
  • 1 mediumgreen bell pepper, diced
  • 12 mediumonion, diced
  • 1 (4ounce) cansliced black olives
  • 1 (10ounce) canrotel tomatoes with bell peppers, choose your variety
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 2 tablespoonsmilk
  • 1 (12ounce) carton whipped cream cheese
  • 1 lbVelveeta cheese, chopped into 1/2 ounce squares
  • Directions

  • Cook chicken and cool. Shred chicken. I used chicken already cooked from the store and use only white meat.
  • Dice Onion and bell pepper. Drain and wash olives.
  • Cut Velveeta into small pieces. I cut them into 1/2 oz cubes so they would melt easily.
  • Cook the pasta while you assemble and heat the sauce.
  • In a Dutch oven, add the canola oil. Heat it and add the minced garlic, onion and bell pepper. Saute until garlic becomes golden and onions are translucent.
  • Add the olives and the can of Rotel tomatoes. Heat until it is boiling.
  • Add the Cream of Mushroom soup and the milk. Heat back to boiling.
  • Add the Velveeta and cook until it is melted.
  • Add the Cream cheese and cook until it is melted.
  • Add the cooked, drained pasta (reserve a little of the pasta water to thin the sauce if you want it thinner.).
  • Stir in the chicken. When well mixed, pour into a pre-greased 13" x 9" casserole.Cover with foil. Bake in a 364 degree oven 30 minutes.
  • After 30minutes of baking, take off the foil and continue baking another 10-15 minutes. Top with parmesan cheese if desired.
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