My Mimi's Chicken Spaghetti

I used to make this dish quite often, as it is a favorite of my husband and children. Now, I make it only when they ask for it specifically. It is very good and is my Mimi Holley's recipe. She called it King's Chicken Spaghetti after her maiden name, King. She used to make this dish and it would make the entire house smell of baked chicken and cheesey ooey-gooey goodness. I love it and plan to make it for my family tonight. Try it out, if you like. But, be warned, it is full of fat and calories. (But, who's counting, right!?!?)

4 large chicken breasts
1 minced garlic clove
2 Tbsp. of real butter
1 small onion
1 small green pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup of milk
1 pound Velveeta cheese
1 pound box of spaghetti noodles
1 small jar of pimentos-drained (optional)
1 small jar of mushrooms (optional)


After cooking the chicken breasts, cut the meat into bite-size portions. Chop the onion and green pepper and saute them in two tablespoons of butter. Add the garlic last and cook until vegetables are tender. Combine the soups, milk, the cheese and the sauteed peppers and onions in a heavy pot. Keep over low heat until the cheese has melted. Add the cooked chicken, the mushrooms and the pimentos. Cook 3/4 of the 1 pound box of spaghetti. Mix the chicken mixture with the noodles. Bake at 350 degrees until hot and bubbly.

I usually serve this with a tossed salad and green beans.

Enjoy!!!