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Sea Shell Cheesy Chicken Spaghetti Recipe

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Sea Shell Cheesy Chicken Spaghetti image
Mike & Diane Beckham Hollenshead


This recipe for Sea Shell Cheesy Chicken Spaghetti, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Beckham Hollenshead
Added: Monday, June 1, 2009


1 lb. or so boneless, skinless chicken thighs (Use dark meat, it keeps it more moist.)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Ro-Tel tomatoes
3/4 c. green onions, chopped
3/4 c. celery, chopped
3/4 c. green pepper, chopped
1 - 2 pound box Velveeta cheese, cut into chunks
1 pound box small sea shell pasta
salt, Tony Chachere's and garlic powder, to taste
1 T. Italian seasonings
1/2 c. butter

Boil chicken with salt, Tony's garlic powder and Italian seasoning until done. Remove chicken from broth and let it cool. Cook pasta as directed in chicken broth.

In a large skillet, saute green onions, celery, bell pepper, and mushrooms with butter. Add Ro-Tel, soups and cheese; stir until cheese melts. Chop chicken into small pieces and add to cheese mixture. (If mixture is too thick, you can add some of the chicken broth. However, add broth carefully. The mixture should be thick.) Stir in cooked pasta and bake at 350 for 30 min. Serve with garlic bread and salad.

Personal Notes:
Personal Notes:
I am married to Michael Ray Hollenshead, son of Bobby Ray and Geneva Hollenshead. Mike and I worked at a moulding plant in Columbia, Louisiana. I had only been working there about five months when Mike took another job in Ruston, Louisiana. For his going away dinner I cooked the chicken and spaghetti and the strawberry floating cake. He loved both recipes. Mike tells everyone that they're the reason he married me. After 8 years, my chicken and spaghetti is his favorite.




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