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Chicken Spaghetti

Prep time 20 mins
Cook time 15 mins
Bake time 20 mins
Yield Makes 6 to 8 servings


  • 1 (16-oz.) package vermicelli
  • 1 (2-lb.) whole deli-roasted chicken*
  • 1 tablespoon butter or margarine
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1/2 cup chopped celery
  • 1 (16-oz.) loaf pasteurized prepared cheese product, cubed
  • 1 (10-oz.) can diced tomatoes and green chiles
  • 1 cup frozen green peas
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup Italian-style breadcrumbs
  • 1/4 cup Parmesan cheese

How to Make It

  1. Prepare pasta according to package directions. Drain and set aside.

  2. Remove chicken from bones; cut chicken into bite-size pieces, and set aside.

  3. Melt butter in a large Dutch oven over medium heat. Add mushrooms and next 3 ingredients; sauté 8 minutes or until vegetables are tender.

  4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture, and cook over low heat until cheese is melted and all ingredients are combined. Add pasta, and toss to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan cheese.

  5. Bake at 350° for 20 minutes or until bubbly.

  6. *2 cups chopped cooked chicken may be substituted.