Thursday, February 26, 2009

Chicken Spaghetti

My nephew, Nathan, and his wonderful wife, Jen, have each lost a ton of weight over the past couple of years. Something tells me it had nothing to do with her Chicken Spaghetti recipe, which I made tonight for the first time. This recipe is loaded with all things calorie and delicious, but it's more than worth the weight wait, heehee.


6 boneless/skinless chicken breasts
1 lb thin spaghetti
1 stick butter
1 cup onions, chopped
1 cup celery, chopped
2 cloves minced garlic
6 oz. jar diced pimento
1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk
2 tsp mustard
1 tbls Worcestershire sauce
4 drops Tabasco sauce
1/2 lb grated Velveeta
1 cup sour cream

Optional Topping: Bread, cracker, or corn flake crumbs mixed with some melted butter.
Oops. Forgot something for the photo (and OOPS--the pimento, too! It was in my car.)...Boil seasoned chicken until tender, reserving broth. Shred cooled chicken. While the chicken is cooking, saute onions, celery, pimento, and garlic in butter until soft. Cook spaghetti in chicken broth (add water if you need to.) Drain, reserving broth (yes, again.) Mix all of the above, except sour cream and Velveeta. Add some broth if it seems too dry.

Place in a large baking dish or pan.

Did you know you can grate Velveeta? (I thought it would be too mushy, but it was fine. It reminded me of the good old days, when we ate Cheese Whiz straight out of the can.)Mix grated Velveeta and sour cream, and then spread it over the spaghetti mixture. (Top with optional crumb mixture, if desired.)Bake at 375 degrees until bubbly hot. (Freezes well, prior to cooking, if you want to split it in half for a rainy day :) Feeds a crowd!
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