Chicken spaghetti is a popular dish in many parts of the South, and Emily's recipe is a typical one.
It's a basic version, but you can always add sauteed peppers and onions for extra flavor and texture. If you want a creamier chicken spaghetti, add another can of condensed cream of chicken soup or cream of mushroom soup. If you prefer a homemade sauce, replace the condensed soup with a medium white sauce made with half chicken stock and half milk or cream.
This version of chicken spaghetti is cooked on the stovetop.
In a large saucepan of salted water, simmer the chicken until cooked through, about 15 to 20 minutes, depending on the size of the chicken breasts. Remove the chicken with a slotted spoon and set aside until cooled.
Boil the pasta in the remaining broth following package directions for a time; drain.
Cut the chicken into small, bite-sized pieces.
Cut cheese into small chunks and melt it in a saucepan over low heat.
In a large pan combine the chicken, noodles, melted cheese, soups, and tomatoes. Mix well, heat through, and serve.
- Double the amount of sauce and tomatoes for a saucier dish.
- Instead of Velveeta cheese, use shredded mild cheddar or a cheddar and Monterey Jack blend. Or use part Velveeta and part sharp cheddar.