"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Fettucini Recipe

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This recipe for Chicken Fettucini, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doughty Varnedoe
Added: Wednesday, November 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large chicken breasts
2 onions, chopped
2 bell peppers, chopped
1 celery stalk, chopped
1 stick butter
1 can Rotel diced tomatoes, drained
1 can cream of mushroom soup
1 lb. Velveeta cheese, cut into pieces
fettucine noodles
Tony's
salt and pepper

Directions:
Directions:
Boil the chicken breasts with half the onion, bell pepper, and celery. Season water with Tony's. Cook for about 45 minutes or until chicken can be pulled from the bone. Remove chicken, and let cool - reserve the broth. Saute the remainder of the vegetables with the butter in a medium to large skillet. Add Rotel, soup, and cheese. Cook, stirring occasionally, until cheese is melted. When chicken cools, pull from the bone and shred; then add to cheese mixture. Cook the noodles in the left over broth. Combine cooked noodles and chicken/cheese mixture and toss. You can serve at once or put into a casserole dish and freeze. If you freeze it, cook in a 350 oven for about 45 minutes.

Personal Notes:
Personal Notes:
A family favorite! Serve with garlic french bread and a salad.

 

 

 

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