Chicken and Spaghetti, Ole! |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Absolutely yummy! This is a make-ahead dish that is perfect for family or drop-in friends. It requires cooked chicken and for this you may use leftover chicken or deli chicken. The dish is rather mild; to add more heat, substitute Mild Mexican Velveeta Cheese for all or part of the original. The dish may be prepared ahead and/or frozen, see Note, below. Recipe from BH&G. Ingredients:
1 small onion, chopped |
1/4 cup chopped green pepper |
3 tablespoons butter |
2 -3 cups cooked diced chicken meat |
2 ounces diced roasted red peppers or 2 ounces pimientos |
1 (10 ounce) can tomatoes and green chilies, chopped |
16 ounces velveeta cheese, cubed |
12 ounces spaghetti, cooked & drained |
Directions:
1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
2. Melt butter in large skillet and saute the onion and green pepper.
3. Pour onion mixture into a large bowl and add remaining ingredients, tossing to combine.
4. Pour into prepared baking dish and bake in preheated oven until cheese is melted and bubbly.
5. NOTE: This dish may be prepared ahead and refrigerated or frozen. Increase baking time to be sure it is completely heated.
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