Ken Schrader's Chicken Spaghetti

30m
Prep Time
45m
Cook Time
1h 15m
Ready In

Recipe: #740

October 17, 2011



"From the Nascar cookbook "Cooking Lifestyles". My family loves this tettrazini style casserole! Ann Scrader is obviously a great cook, as I've never had anyone turn this down! Makes enough to feed an entire pit crew! "

Original is 12-14 servings

Nutritional

  • Serving Size: 1 (188.3 g)
  • Calories 445.4
  • Total Fat - 22.6 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 76 mg
  • Sodium - 1524.1 mg
  • Total Carbohydrate - 40.4 g
  • Dietary Fiber - 5.2 g
  • Sugars - 7.7 g
  • Protein - 21.3 g
  • Calcium - 370.2 mg
  • Iron - 1 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large Dutch oven cook chicken breasts in 3 quarts salted water until tender. Remove chicken, reserving the cooking liquid. Dice the chicken, and set aside.

Step 2

Cook the vermicelli in the reserved broth according to package directions, 4 to 5 minutes. Stir in Velveeta until melted. Add mushrooms, Worchestershire, and diced chicken. Let simmer 10 minutes.

Step 3

Meanwhile, saute the onions and peppers in butter over medium heat until soft, about 7-8 minutes. Add to chicken mixture.

Step 4

Pour into a 9x11 sprayed casserole dish. Bake, uncovered, at 350 degrees, for 45 minutes.

Tips


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