Cook chicken breasts; remove chicken from broth.
Debone and chop.
Cook spaghetti with chicken broth until tender; drain. Saute pepper, onion and celery in butter.
Cube cheese in bowl; add Ro-Tel and stir.
Place in microwave oven and heat just until cheese mixture is melted and can be well blended.
Mix chopped chicken, spaghetti, sauteed vegetables and cheese mixture and place in large casserole dish.
Bake in oven just until cheese is melted and mixture is hot.
Do not overcook or brown to prevent dryness.
Boil the chicken and debone it.
Save the broth and cook the spaghetti in it.
Mix all the canned ingredients together (works best if you put it in a blender, not all at once).
Mix chicken, spaghetti and soup mixture together in a crock-pot and heat it until
it begins to boil.
In a large skillet sautee the onions and mushrooms in the olive oil until onions are soft. Add chicken, cook and stir until no longer pink.
Stir in water and bring to a boil. Add spaghetti and cook until tender.
Add remaining ingredients. Cook until Velveeta is completely melted.
Boil Spaghetti noodles according to package.
In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
Cook until cheese is melted.
Add cooked spaghetti to the cheese mixture, mix well.
If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
Serve HOT!
Cook spaghetti and drain.
Add chicken and soups.
Melt Velveeta and Rotel in microwave.
Add to spaghetti and chicken. Place in casserole dish and bake at 350 degrees for about 30 to 45 minutes (or until bubbly).
Boil chicken in onion, bell pepper, celery seed, salt and pepper until cooked.
Remove from water and cool.
Cut into pieces.
In water (chicken broth) boil spaghetti until cooked. Drain.
While spaghetti is boiling, melt butter and cheese in microwave in large bowl.
After melted, add soup and tomatoes. Mix in chicken and spaghetti.
Pour into 9x13 casserole dish. Cover and bake at 350\u00b0 until bubbles, about 20 minutes.
Can be frozen before baking.
Mix gravy mix with hot water. Add velvetta and microwave until creamy and smooth.
Add rotel, and chicken and cooked spaghetti.
Bake at 350 for 10-15 minutes to cook through.
Saute Bell peppers, onion and celery in butter.
Boil chicken with salt and pepper.
Retrieve the chicken, save the water to boil the noodles in.
Chop the chicken, set aside.
Drain the noodles, set aside.
Combine velveeta cheese, Rotel, chicken soup and English peas.
Put all together in a large baking pan.
Bake at 350 for 20 minutes.
You can put this in a crock pot to keep warm.
In a large pan, boil chicken broth, onion peppers, celery and mushrooms. Add Rotel and noodles, cook for 20 minutes. In baking dish add chicken, spaghetti noodle mixture and cut up velveeta cheese. Bake at 400 degrees for 40 minutes.
Boil chicken breasts with 1/2 cup
Place frozen chicken breasts in a 13 x 9 pyrex dish.
Pour rotel over the chicken.
Pour uncooked herbed stuffing over chicken and rotel.
Bake in oven at 350 degrees for approximately 1 hour 15 minutes.
Cook chicken until cooked thoroughly.
Retain chicken broth. Boil spaghetti in chicken broth until tender.
Do not rinse. Saute onion and pepper in margarine.
Cook chicken, then cook spaghetti in the chicken broth.
Saute onions, celery and green pepper in oleo, then melt Velveeta in this mixture.
Add soups and Ro-Tel.
Combine with chicken and spaghetti.
Season to taste.
Place in casserole dish (9 x 13-inch) and bake at 350\u00b0 for 45 minutes or until bubbly.
Cook spaghetti in chicken broth on low.
Cook low but not dry. Saute bell pepper and onion.
Add other ingredients to spaghetti. Melt cheese in the vegetables after sauteed.
Mix with spaghetti and bake for 30 minutes.
Preheat oven to 350\u00b0. Cook chicken in water, then remove it to cool, saving broth. Cook spaghetti in chicken broth. Meantime, cook onions, pepper and celery in butter in a large skillet until tender. Add tomatoes, soup and cheese, stirring until cheese is melted. Add chicken, spaghetti and peas. Mix well. Pour into a lightly greased 13 x 9 pan or casserole dish. Bake for 40 minutes or until bubbly. May be frozen prior to baking. Serves 8.
ater to a boil. Cook spaghetti in the boiling water, stirring
Boil chicken breasts until tender. Save 1 1/2 to 2 cups of broth. Chop up chicken. Saute onions in 1 stick of butter.
Add Velveeta, broth, Ro-Tel, Worcestershire sauce and chicken. Simmer for a few minutes. Cook vermicelli and drain. Add to chicken mixture. Add peas and mushrooms.
Put in casserole dish and bake at 350\u00b0 for 30 to 45 minutes until hot and bubbly.
To reserved chicken broth, add approximately 3 cups water. Bring to a boil; add vermicelli and cook until tender.
Once tender, add cubed Velveeta; stir until melted in.
ater to a boil. Cook spaghetti in the boiling water, stirring
Boil chicken until tender.
Save the chicken broth.
Cook spaghetti in chicken broth