Ken Schrader's Chicken Spaghetti
"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! "
Ingredients
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
No special items needed.