I have posted this recipe before and I made this it week and I love it so much because it makes enough for two meals one for that night and one for a freezer meal so I had to share it again in case you missed it.
This is Chicken Spaghetti is one of my husband’s all time favorites. It comes out of my mom’s first edition cookbook and it is to die for! It makes a TON of food! Try it out… you will not be sorry!
Creamy Chicken Spaghetti
3 to 6 lbs. Chicken Breast
1 1/2 cups chopped celery
1 Jar of pimentos
1/2 soup can of milk
1/2 tsp salt
2 cans black olives
1 can cream of mushroom soup
1 chopped bell pepper
2 Tbsp. butter
1 (16oz.) pkg angel hair spaghetti
4 cans mushrooms
1/2 lbs Velveeta cheese
Boil chicken until tender. Remove bones and reserve the stock. ( I always use boneless though) Saute the onion, celery, and pepper in butter until tender. Boil spaghetti in chicken stock. Do not drain all the way.. leave about a cup or so of the water. Remove from stove and add all the other ingredients, besides the Cajun Seasoning. Pour into a casserole dish, and sprinkle generously with cajun seasoning. Bake at 325 degrees for 30 minutes and Enjoy!
The Cajun Seasoning can be a little spicy so if you have little ones don’t put to much because after it is cooked everyone can add as much as they want.
This is the Cajun Seasoning we get and it’s Awesome!
If you love the recipe get my Mom’s New Cookbook TONS of great recipes!
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