Hands down, one of the comfiest comfort foods around. Creamy, cheesy, packed with veggies, and warm pasta. It’s perfect for a cold winter night or a quick prep before a summer baseball game. It’s also excellent (Jay argues better) frozen and reheated. So make lots and freeze some for later!
From our table to yours, Chicken Spaghetti!!
- 16 oz thin spaghetti
- 8 cups water
- 2 Tbs. chicken paste
- 1/2 onion, chopped finely
- 1 stalk celery, chopped finely
- 8 oz sliced mushrooms, rough chopped
- 1/2 green pepper, chopped finely
- 3 T. butter
- 1 jar pimentos
- 2 cans cream of mushroon soup
- 1 can rotel
- 2 c. + 1 c. sharp cheddar
- 2 c. monterrey Jack
- 1 rotisserie chicken, meat pulled off the bone and rough chopped
1. In a large pot, bring 8 cups of water and 2 Tbs. of chicken paste to a boil. Cook your spaghetti al dente according to package directions. Drain pasta and return to pot.
2. In a large skillet, melt your 3 T. of butter. Saute onion, celery, mushrooms and green pepper until tender.
3. Add sauteed veggies, and the remaining ingredients to your cooked pasta and mix until creamy.
4. You can serve it straight from here or spoon into a casserole dish. Top with additional 1 c. of cheddar and bake at 350 for 30-40 minutes until cheese is bubby.
5. Can be frozen up to 6 months. To reheat, thaw in fridge for 24 hours, then bake at 350 for 35-45 minutes until reheated and cheese is bubbly.