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Categories:
chicken breasts spaghetti milk Velveeta cheese cream of mushroom soup mushrooms water chestnuts celery onion butter butter
Viewed: 92 - Published at: 9 years agoIngredients
- 1 lb. boneless, skinless chicken breasts, cooked and cubed
- 1 md. pkg. spaghetti
- 3/4 cup milk
- 1 lb. Velveeta cheese
- 1 can cream of mushroom soup
- 1 can (4 oz.) sliced mushrooms
- 1 can sliced water chestnuts
- 1 cup celery, diced
- 1 cup onion, diced
- Butter
- butter-flavored cooking spray for sauteing
Method
- Cook spaghetti according to package directions.
- Drain and toss in a little bit of olive oil.
- Place spaghetti noodles in a 9x13 casserole sprayed with cooking spray.
- Saute onions and celery in butter.
- Cook chicken; cube and set aside.
- Prepare sauce as follows: Melt Velveeta, soup and milk together, then add mushroom, celery-onion mixture, water chestnuts, and finally, chicken.
- Pour sauce over spaghetti.
- Bake in oven for 20-25 minutes at 325F.
