Chicken Spaghetti With Tomato Soup and Cheese
Ingredients
- 1 whole chicken, about 4 to 5 pounds, cut up
- 8 ounces spaghetti, broken into 2-inch lengths
- 1 cup chopped onion
- 1 cup chopped celery
- 1 jar pimiento, chopped
- 1 can condensed cream of mushroom or cream of celery soup
- 1 can condensed cream of tomato soup
- 1 can condensed cream of chicken soup
- 8 ounces Velveeta cheese, shredded or cut in small cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
Instructions
- 1
In a large saucepan or Dutch oven, cook a chicken in salted water until tender. Remove chicken and strain broth.
- 2
While the chicken cools, cook the spaghetti in the remaining broth following the package directions.
- 3
Drain the spaghetti and toss with olive oil.
- 4
Heat the oven to 350 F.
- 5
Butter a 2 1/2-quart baking dish.
- 6
When the chicken is cool enough to handle, remove meat from bones and chop.
- 7
In a large mixing bowl, combine spaghetti, onion, celery, pimiento, condensed soups, and cheese. Add cut up chicken and stir well. Season to taste with salt, pepper and garlic powder.
- 8
Place in the prepared baking dish and bake in the preheated oven for about 30 minutes, or until hot and bubbly.
30 min
Nutrition
Per serving (based on 4 servings)


