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.
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.
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.
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.
Boil chicken breasts with 1/2 cup
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.
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 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.
Boil chicken until tender.
Save the chicken broth.
Cook spaghetti in chicken broth
Simmer leg quarters until tender.
Remove chicken from broth and cool.
Reserve 1 cup broth.
Place spaghetti in cup of broth and boil (do not drain).
When chicken has cooled, cut into small pieces.
Add chicken to cooked spaghetti.
Combine remaining ingredients and mix with chicken-spaghetti.
Place in preheated 350\u00b0 oven for 20 to 30 minutes (less time if using microwave). Should serve 4 to 6 people, depending on who is eating it!
Cook and debone chicken; cut into small pieces and set aside. In the chicken broth, cook spaghetti until there is very little broth left.
Saute onion and celery until soft.
Add chicken, spaghetti and onion/celery mix together with tomatoes, olives, seasonings and soup.
Chop cheese into pieces and mix into spaghetti mixture.
Bake or freeze until needed.
Bake in 350\u00b0 oven about 35 or 40 minutes until the casserole is really bubbly hot and all the cheese has melted.
Serves 8 to 10.