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Chicken Spaghetti

Ingredients

  • 2 pounds spaghetti noodles
  • 1 box chicken broth
  • water
  • 3 cups chopped cooked chicken
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 can cream of celery 10 ounces
  • 1 can diced tomatoes and green chiles 10 ounces
  • salt to taste
  • pepper to taste
  • 1/2 block pasteurized cheese
  • shredded cheese or Parmesan cheese optional
  • French bread optional
  • salad optional

Instructions

  • In large Dutch oven, cook spaghetti noodles in chicken broth and water. While noodles are cooking, add chicken and let water reduce until almost gone and noodles are moist.
  • Turn off heat and add garlic powder, onion powder, cream of celery and diced tomatoes with chiles; add salt and pepper, to taste. Cut cheese into chunks and add to Dutch oven. Mix well and cover Dutch oven with lid, about 5 minutes.
  • Serve spaghetti with shredded cheese or Parmesan on top, if desired. Serve with French bread and salad, if desired.

Notes

Leftovers can be placed in disposable aluminum pan and covered with foil. Freeze up to 1 month. When ready to eat, heat oven to 350 F and bake 30 minutes with foil on then 5 minutes with foil removed. If dry, add 1/2 cup chicken broth during final 5 minutes.