Saturday, November 1, 2008

Chicken Spaghetti



Chicken Spaghetti
Courtesy of my recipe box
Yield: two big casserole dishes - about 32 servings

5 chicken breasts
4 cups chicken stock (or chicken broth)
1 stick butter
8 tablespoons flour
1 cup heavy cream
1 pound Velveeta
2 small cans ripe olives, drained, pitted and sliced
1 can of mushrooms drained
1/2 cup slivered almonds
3 tablespoons finely minced yellow onion (I usually go a little heavy on this like 1/4 cup)
3 tablespoons finely minced bell pepper (I usually go a little heavy on this like 1/4 cup)
3 tablespoons finely minced celery (I usually use two stalks and put it all in)
12 oz thin spaghetti noodles, cooked
Salt
Pepper
2-3 cups shredded cheddar cheese - this is your preference, we like a lot of cheese on top when we make it, but if you don't... you could skip this all together.

Boil chicken breasts, cool and cut into pieces.

Heat butter, mix into flour. Slowly add chicken stock, then cream and stir over low heat until mixture has thickened. Add cheese and stir until melted. Combine with chicken and all other ingredients EXCEPT noodles.

Boil noodles according to package, mix with mixture and stir well.

Turn into 2 buttered casserole dishes, and bake to melt cheese topping. (we usually use two large disposable casserole dishes because I typically make this to take to our church family when they are sick, having a baby or any other need.)
Pin It Now!

No comments:

Pin It button on image hover