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| Recipe Name |
Chicken Spaghetti |
| Category |
Poultry |
| Servings |
12 |
| Total Time |
2 hours |
| Origin |
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| Ingredients |
1 Lg. Chicken Whole
1 can diced Rotel totatoes
1 lb. Velveeta Cheese
1 can Cream of Mushroom soup
1 onion
1 Bell Pepper
2 cubes Chicken Bouillon
1 Pkg. Spaghetti
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| Instructions |
Boil chicken in water with salt, pepper, minced garlic and bouillon cubes. Once at a boil, cool on low simmer for approx. 1.5 hours.
Once chicken is done, let cool and debone.
Cook noodles and drain.
In butter or vegetable oil, saute onions, bell peppers until clear.
Add Velveeta, Rotel, and soup to the mixture.
Cook until the cheese melts. Then add chicken and spaghetti.
Put mixture in a casserole disk and bake at 350 for 15-20 minutes.
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| Variations |
Add 1-2 stalks of diced celery or drained mushrooms. Optionally cook the noodles in chicken broth instead of water. |
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