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Indigos Almost Famous Chicken Spaghetti

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Ingredients

Adjust Servings:
1 large onion, chopped
4 - 5 garlic cloves, chopped
1 (11 ounce) can cream of chicken soup
1 (11 ounce) can cream of mushroom soup
1 (11 ounce) can cream of celery soup
1 (12 ounce) can rotel, drained (diced tomatoes and green chiles)
1 (6 ounce) can tomato paste or (6 ounce) can tomato sauce
1 (5 ounce) can sliced black olives, drained (if you like!)
1/4 cup white wine, for thinning sauce (or real white wine)
2 tablespoons italian seasoning (oregano, basil, whatever you have!)
1 (16 ounce) box spaghetti
3 - 4 boneless skinless chicken breasts
1 lb velveeta cheese
2 finely chopped habaneros (if you like it spicy!) (optional)

Nutritional information

586.3
Calories
198 g
Calories From Fat
22.1 g
Total Fat
10.2 g
Saturated Fat
77.9 mg
Cholesterol
2168.8 mg
Sodium
65.5 g
Carbs
3.9 g
Dietary Fiber
10.3 g
Sugars
30.5 g
Protein
350g
Serving Size

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Indigos Almost Famous Chicken Spaghetti

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    ahhh, Indigo, I was in need of some comfort food, and this fit the bill. !! I loved this and will be making tis again, but I am gonna have to make it for a potluck or something. My family just wasn't into it the way I was. (you need to know they can be incredibly picky) The littler ones thought this was too spicy (I did not use the jalepenos, and I personally would have loved too)and another does not like olives. Even with there pickyness though they did eat what I put on their plate. used a can of tomato sauce, not the paste. And I added about a 1/2 cup of sour cream, and a green bell pepper. Again thank you.

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Indigo’s (Almost) Famous Chicken Spaghetti, This is a childhood favorite recovered after begging my mom for the recipe! This really takes me back to a better time, and everyone who’s tried it LOVES it (and me! yipee!), ahhh, Indigo, I was in need of some comfort food, and this fit the bill !! I loved this and will be making tis again, but I am gonna have to make it for a potluck or something My family just wasn’t into it the way I was (you need to know they can be incredibly picky) The littler ones thought this was too spicy (I did not use the jalepenos, and I personally would have loved too)and another does not like olives Even with there pickyness though they did eat what I put on their plate used a can of tomato sauce, not the paste And I added about a 1/2 cup of sour cream, and a green bell pepper Again thank you , This is a childhood favorite recovered after begging my mom for the recipe! This really takes me back to a better time, and everyone who’s tried it LOVES it (and me! yipee!)


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    Steps

    1
    Done

    Preheat Oven to 350. (this Can All Be Done Concurrently).

    2
    Done

    in Large Skillet, Simmer Chicken Breasts in Olive Oil, White Wine, and/or Butter Until Lightly Browned.

    3
    Done

    Cool, Break/Cut Into Pieces, Set Aside.

    4
    Done

    in Large Saucepan, Saute Onion and Garlic Until Soft. Add All Canned Ingredients (and Peppers, If Desired).

    5
    Done

    Stir and Simmer, Covered, About 8 Minutes.

    6
    Done

    Add Chicken and Simmer Until Chicken Is Hot.

    7
    Done

    in Large Pot, Boil Spaghetti 10-12 Minutes Until Just Done.

    8
    Done

    Drain, Rinse Under Cold Water, and Drain Again. Place in Large Pot For Remainder of Steps.

    9
    Done

    Add Sauce With Chicken to the Spaghetti and Mix Well. Sauce Should Resemble Typical Pasta Sauce in That It Is not Too Thin, but Liquid Enough to Reduce in Oven.

    10
    Done

    Cover With Top or Foil and Bake in Oven For 30-40 Minuntes. Take Off Cover, Lay Cheese Over Top, and Place Back in Oven Uncovered. Bake Until Cheese Is Melted, About 7 Minutes.

    11
    Done

    Can Reheat in Microwave With More Cheese the Next Day!

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