Mix chicken, onion, tomatoes, soup& cheese in large oven proof bowl.
Microwave on high until cheese is melted, stirring every 30 seconds.
Mix with cooked spaghetti.
Spray two (2) 9X13 pans with Pam.
Pour spaghetti mixture into pans.
Bake at 375 degrees for 45-60 minutes.
This freezes well and may be frozen before baking.
Preheat oven to 275.
Cook noodles, boil chicken, and cut it up.
Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl.
Add hot noodles (drained).
Stir thoroughly.
Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly.
This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!
Cook and debone chicken.
Save broth.
Cook spaghetti in broth.
Saute in skillet butter, onion, celery and bell pepper. Grate cheese.
Drain spaghetti, leaving some broth.
Add soups and tomatoes.
Add onion and celery mixture to spaghetti.
Add grated cheese and stir, adding broth if needed.
Salt and pepper to taste.
Stir and cook on low for 30 minutes or put in baking dish. Top with cheese and cook at 350\u00b0 for 45 minutes.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Cook spaghetti in reserved broth from cooking the chicken. Drain off most of the broth when spaghetti is done.
Cube chicken and add while spaghetti is hot, stirring to mix.
Add remaining ingredients and mix well.
Pour into casserole dish which has been sprayed with Pam.
Cover and bake at 350\u00b0 approximately 30 minutes or until bubbly.
Boil chicken (or parts); remove from bone.
Cook spaghetti in chicken broth.
Cube Velveeta cheese and add to the soups.
Heat until cheese melts.
Drain spaghetti, add the soup mixture.
Heat in oven until warm.
Boil chicken until done then chop.
Cook spaghetti according to package directions and drain.
Add chicken, tomatoes, soup and cheez whiz.
Stir until cheez whiz is completely melted and all ingredients are thoroughly mixed together.
In large bowl, mix soups, Ro-Tel and milk.
Drain spaghetti. Toss gently with soup mixture; add chicken.
Put in 9 x 13-inch casserole dish and sprinkle cheese on top.
Bake at 350\u00b0 until heated through.
Cut up cooked
chicken,
as
much
as
you want.
Saute celery and onion.\tGrate cheese.
Cook spaghetti.\tMix together and season
generously with garlic powder, salt and pepper. No further cooking
is
needed because hot spaghetti melts the cheese.
Cook chicken until tender.
Remove bones and chop.
Cook onion, green pepper and celery in chicken broth until tender.
Add spaghetti.
Cook until tender.
Add soup and pimentos.
Bring to boil first 6 ingredients.
Add spaghetti and cook until tender.
Then add Velveeta.
Simmer until cheese melts.
Boil spaghetti and drain.
Mix all other ingredients and toss together with spaghetti.
Bake at 350\u00b0 for 30 minutes.
nto chunks.
Sprinkle chicken with a bit of salt
Boil chicken breasts.
Cool and remove from bone.
Cut into bite-size pieces.
Cook onion and spaghetti in chicken broth until tender.
Drain.
Heat soup and tomatoes in microwave.
Mix all ingredients in a large bowl.
Serve.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes, or until al dente; drain and return to pot.
To the pasta add the diced tomatoes with green chili peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper.
Cook and stir over low heat until cheese is melted and mixture is heated through.
Boil chicken breasts; save juice from boiling to cook egg noodles and mushrooms (if desired).
In separate bowl, combine remaining ingredients along with diced chicken and egg noodles; stir well.
ater to a boil. Cook spaghetti in the boiling water, stirring
Boil chicken whole; cool, skin, bone and chop.
Set aside. Boil spaghetti; rinse.
Set aside to drain.
Grease bottom and sides of large casserole dish with oleo.
Layer chopped chicken, spaghetti, peas and pimentos.
Slice Velveeta and oleo; scatter on top of pimentos.
Continue until dish is full.
Top with pimentos atop cheese.
Pour broth and 1 cup canned milk over all.
Bake at 350\u00b0, covered, until cheese melts and liquid is thick.
If too stiff, add extra milk.
Cook chicken and save 2 to 2 1/2 cups of the broth.
Boil the spaghetti in the broth; don't use that which you have saved.
Chop the celery and onion and saute in butter.
Remove all the bones from the chicken.
Mix chicken, spaghetti, onion, celery and 3 cans of soup.
Add your reserve broth and make it to the consistency of your choosing.
Mix in cheese; bake for 30 minutes at 350\u00b0.
Chop vegetables and saute in oleo.
Boil vermicelli in chicken broth.
Add all the rest of ingredients and simmer a few minutes.