Saturday, June 12, 2010
Chicken Spagetti Bake
I think I got this recipe from Southern Living magazine a couple of years ago. It has great flavor and is one of my husband's favorites. It calls for a 5 oz jar of processed cheese spread. This is what it's talking about:
Depending on your grocery store, you can find it in one of three places: in the cracker aisle, in the deli, or in the pasta aisle next to the Velveeta. Just don't get the one with pimentos because that is not the same thing. If you can't find it, just use a little over half a cup of Velveeta.
One more note: break the spaghetti into smaller pieces as you drop it in the pot. It will make serving this dish much simpler.
CHICKEN SPAGHETTI BAKE
1 (8 oz) pkg. spaghetti
1 tsp. olive oil
1 small onion, chopped
1/2 cup chopped red bell pepper
2 (14.5) cans diced tomatoes with garlic, basil, and oregano
2 tsp. Worchestershire sauce
1 (5 oz) jar processed cheese spread
3 cups chopped cooked chicken
1 1/2 cups (6 oz) shredded sharp cheddar cheese
Cook spaghetti according to package directions; drain.
Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion and pepper; saute until tender. Add tomatoes and Worchestershire sauce; bring to a boil. Reduce heat and simmer, uncovered, 8-10 minutes.
Preheat oven to 350. Remove lid from cheese jar and microwave on HIGH for 30-45 seconds or until melted, stirring once. Add to tomato mixture, stirring well.
In a large bowl, combine spaghetti, tomato mixture, and chicken, stirring until blended. Spoon into lightly greased 11x7 baking dish or 2 quart casserole dish and sprinkle with cheddar cheese. Bake, uncovered, for 15 minutes or until heated through and cheese melts.