Name: Texas Chicken Spaghetti
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 package (16 ounces) uncooked spaghetti -; 1/4 cup butter, cubed -; 1 large onion, chopped -; 1 large green pepper, chopped -; 1 can (14 ounces) stewed tomatoes -; 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted -; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted -; 1 can (10 ounces) diced tomatoes and green chiles -; 2 teaspoons sugar, optional -; 1 package (16 ounces) Velveeta, cubed -; 3 cups shredded cooked chicken -; Minced fresh parsley, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Texas Chicken Spaghetti

1. 1 package (16 ounces) uncooked spaghetti -

2. 1/4 cup butter, cubed -

3. 1 large onion, chopped -

4. 1 large green pepper, chopped -

5. 1 can (14 ounces) stewed tomatoes -

6. 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted -

7. 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted -

8. 1 can (10 ounces) diced tomatoes and green chiles -

9. 2 teaspoons sugar, optional -

10. 1 package (16 ounces) Velveeta, cubed -

11. 3 cups shredded cooked chicken -

12. Minced fresh parsley, optional -

How to cook deliciously - Texas Chicken Spaghetti

1. Stage

Preheat oven to 350°. Cook spaghetti according to package directions.

2. Stage

Meanwhile, in a Dutch oven, melt butter over medium heat; add onion and pepper. Cook and stir until tender, 5-7 minutes. Drain stewed tomatoes, reserving the liquid, and chop tomatoes. Stir in soups, tomatoes and sugar if desired.

3. Stage

Drain spaghetti; add to sauce mixture with Velveeta and chicken and if desired, reserved liquid. Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover and bake until bubbly, 5-10 minutes longer. If desired, sprinkle with parsley.