Tuesday, September 07, 2010

Cheesy Chicken Spaghetti

Who doesn't love cheesy chicken and noodles? This gal right here could eat it all day long.

Sure, it's not exactly calorie conscious but since it uses margarine instead of butter, at least it's a little more heart healthy.

Chicken Spaghetti

3 cups cooked chicken (I use chicken tenders)
1 12-ounce package thin spaghetti
3 tablespoons margarine
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon chopped pimento
1 28-ounce can cream of chicken soup
1 cup milk
1 1/2 cups Velveeta or similar product
Salt and pepper to taste
Cheddar cheese, grated

Preheat oven to 350 degrees. In a large saucepan, cook chicken in boiling water until done. Drain, saving water. Chop chicken into small pieces. Add spaghetti to chicken water and cook until done, following directions on package. In another pan, melt butter and sauté celery and onion. Stir in pimento. Add chicken, soup, milk, Velveeta, salt, and pepper. Drain spaghetti and add to chicken mixture. Pour into a greased 9-by-13-inch baking dish. Sprinkle Cheddar on top. Bake for 20 minutes. Serves 8 to 10 people.

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