Ken Schrader's Chicken Spaghetti |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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From the Nascar cookbook Cooking Lifestyles . My family loves this tettrazini style casserole! Ann Scrader is obviously a great cook, as I've never had anyone turn this down! Makes enough to feed an entire pit crew! Ingredients:
10 -12 chicken breasts |
1 lb vermicelli |
2 lbs velveeta cheese (low-fat works great) |
1 (10 ounce) can diced tomatoes and green chilies |
2 tablespoons worcestershire sauce |
1 (4 ounce) jar canned mushroom slices, drained |
2 green bell peppers, chopped |
2 yellow onions, chopped |
1/4 cup butter or 1/4 cup margarine |
Directions:
1. Place chicken in large stockpot & cover with water. Salt & pepper to taste. Bring to a boil and cook until tender. Cool chicken, save broth. Cut chicken into chunks.
2. Cook vermicelli in broth. When done, add cheese, cut into chunks. Stir until melted. Add tomatoes, Worcestershire, mushrooms, and chicken.
3. Sauté onions and peppers in butter. Add to pot. Stir well. Pour into casserole dishes.
4. To serve, bake at 350°F for 45 minutes (longer if frozen).
5. Yield: 16+ servings.
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