Ken Schrader's Chicken Spaghetti
Created by Kizzikate on October 17, 2011
- Servings: 12-14
- Prep Time: 30m
- Cook Time: 45m
- Recipe #740
Ingredients
- 8-10 bone-in chicken breasts
- 1 pound vermicelli pasta
- 2 pounds Velveeta, cubed
- 1 10 ounce can diced tomatoes with green chiles, such as Rotel
- 2 tablespoons Worchestershire sauce
- 6 ounce jar sliced mushrooms, drained
- 2 green bell peppers, chopped
- 1 large onion, chopped
- 1/4 cup butter
- Salt and pepper, to taste
How to Make
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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.
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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.
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Step 3: Meanwhile, saute the onions and peppers in butter over medium heat until soft, about 7-8 minutes. Add to chicken mixture.
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Step 4: Pour into a 9x11 sprayed casserole dish. Bake, uncovered, at 350 degrees, for 45 minutes.
Nutritional Facts
- 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