Pollianne's Chicken Spaghetti Recipe
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Ingredients: |
Ingredients: 1 rotisserie chicken
48 oz. chicken broth
12 to 16 oz. thin spaghetti
1 pkg. frozen vegetable medley (onions, peppers, celery)
1 stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 can Rotel tomatoes
1/2 to 3/4 lb. Velveeta cheese
1 cup grated Cheddar Jack cheese
salt, pepper, and garlic to taste
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Directions: |
Directions:Boil spaghetti in chicken broth; add water if more liquid is needed. When draining spaghetti, reserve broth in case you need to add it later for moisture. This can be added anytime before and during cooking. Saute frozen vegetables in one stick butter until they begin to look transparent. Tear chicken off of bone and shred. Puree Rotel in blender. Once spaghetti, chicken, and vegetables are prepared, mix together; add soup and Rotel. Add salt, pepper, and garlic. Place mixture is baking dish that has been sprayed with Pam. Then add cubes of Velveeta throughout and grated cheese; stir. Cover with foil and bake for 40 to 45 minutes at 350 degrees. Check during cooking process, and add more broth if dry. Remove foil for last five minutes of cooking. |
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Personal
Notes: |
Personal
Notes: I started making this for Molly Kate and her friends when she was in high school, once for about 60 volleyball girls! This is Parker's favorite, and I send it with him on hunting trips and when he's traveling for work.
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