Chicken Spaghetti(Serves 15)

Name: Chicken Spaghetti(Serves 15)
Ingredients: 32 oz. box spaghetti (thin); 4 (10 1/2 oz.) cans chicken broth; 1 (4 oz.) jar diced pimentos; 2 cans Ro-Tel, diced; 2 (8 oz.) cans sliced water chestnuts; 1 (13.25 oz.) can mushrooms; 4 to 6 chicken breasts; 6 oz. pkg. sliced almonds; 2 cans LeSueur early peas; 2 sticks butter; 2 lb. box Velveeta cheese; 1/2 of small onion, chopped; paprika

13 ingredients

10 steps

Ingredients

32 oz. box spaghetti (thin)
4 (10 1/2 oz.) cans chicken broth
1 (4 oz.) jar diced pimentos
2 cans Ro-Tel, diced
2 (8 oz.) cans sliced water chestnuts
1 (13.25 oz.) can mushrooms
4 to 6 chicken breasts
6 oz. pkg. sliced almonds
2 cans LeSueur early peas
2 sticks butter
2 lb. box Velveeta cheese
1/2 of small onion, chopped
paprika

Directions

1

Boil chicken until tender.
2

Save the chicken broth.
3

Cook spaghetti in chicken broth saved and add a couple of cans. Drain spaghetti and put to the side.
4

Chop or shred chicken after it cools.
5

Put stick of butter in frying pan and saute chopped onion, pimentos, mushrooms, water chestnuts, sliced almonds, peas and Ro-Tel.
6

Cut Velveeta cheese up into small cubes and microwave until all melted, stirring occasionally.
7

Mix chicken, spaghetti and saute mixture and Velveeta cheese together.
8

Put in large baking pan and sprinkle with paprika.
9

Add chicken broth if mixture seems to be dry throughout baking time.
10

Bake at 350° for about 30 to 40 minutes.