"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Joyce's Rotel Chicken Spaghetti Recipe

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This recipe for Joyce's Rotel Chicken Spaghetti, by , is from Good Food, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christie Kennedy
Added: Sunday, March 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 lbs. chicken cooked and deboned
1 med. onion chopped
1 green pepper chopped
1 lb. Velveeta cheese
1 can rotel tomatoes chopped
1 lb. thin spaghetti
1 c. chopped celery
1 stick oleo
1 can cream of mushroom soup
1 can cream of chicken soup

Directions:
Directions:
Cook chicken, then cook spaghetti in the chicken broth. SautÚ onions, celery and green pepper in oleo, then melt Velveeta in this mixture. Add soups and rotel. Combine with chicken and spaghetti. Season to taste. Place in casserole dish and bake @ 350║ for 45 min.

 

 

 

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