Ken Schrader's Chicken Spaghetti Recipe #223459
From the Nascar cookbook "Cooking Lifestyles". My family loves this tettrazini style casserole! Ann Scrader is obviously a great cook, as I've never had anyone turn this down! Makes enough to feed an entire pit crew!
by Kizzikate
30 min | 30 min prep
SERVES 16
- 10-12 chicken breasts
- 1 lb vermicelli
- 2 lbs Velveeta cheese (low-fat works great)
- 1 (10 ounce) can diced tomatoes and green chilies
- 2 tablespoons worcestershire sauce
- 1 (4 ounce) jar canned mushroom slices, drained
- 2 green bell peppers, chopped
- 2 yellow onions, chopped
- 1/4 cup butter or margarine
- Place chicken in large stockpot & cover with water. Salt & pepper to taste. Bring to a boil and cook until tender. Cool chicken, save broth. Cut chicken into chunks.
- Cook vermicelli in broth. When done, add cheese, cut into chunks. Stir until melted. Add tomatoes, Worcestershire, mushrooms, and chicken.
- Sauté onions and peppers in butter. Add to pot. Stir well. Pour into casserole dishes.
- To serve, bake at 350°F for 45 minutes (longer if frozen).
- Yield: 16+ servings.
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5 stars