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Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 4 to 6 boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1 can Ro-Tel tomatoes
- 1 c. diced celery
- 1 c. diced bell pepper
- 1 c. diced onion
- 1/2 to 1 lb. spaghetti
- salt and pepper to taste
Method
- Cook chicken breasts until tender.
- Remove from pot and reserve liquid in pot.
- Saute celery, onion and pepper in 1/2 stick butter.
- Bring broth left in pot to a boil and cook spaghetti as directed on package.
- Do not drain spaghetti, but remove about 1/2 of the liquid and reserve.
- Dice chicken.
- Add all remaining ingredients to pot with the cooked spaghetti.
- Stir and add reserved liquid as needed.
- Add salt and pepper to taste. Simmer about 30 to 35 minutes.
