Chicken Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-4 boneless, skinless chicken breasts
1 medium onion, coarsely chopped
2-4 stalks celery, cut into large pieces
1 8 oz. container sliced mushrooms
1 16 oz. can cream of mushroom soup
1 16 oz. can cream of chicken soup
1 8 oz. package Velveeta cheese, cubed
1 16 oz. can Rotel diced tomatoes
1 8 oz. package spaghetti noodles, cooked
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Directions: |
Directions:Place chicken, onions, celery and mushrooms in a saucepan and bring to a boil. Reduce heat and simmer until chicken is cooked thoroughly. Drain, reserving 1 cup of liquid. Dice chicken and vegetables into bite-size pieces.
In a very large bowl, mix soups, cheese, Rotel together. Fold in the chicken and vegetables until blended well. Fold in the noodles until blended well.
Place mixture in a large casserole dish or roasting pan coated with non-stick cooking spray.
Bake at 275º for 10-15 minutes, until cheese is melted evenly. |
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Number Of
Servings: |
Number Of
Servings:6-8 (or more...) |
Personal
Notes: |
Personal
Notes: A friend of mine from graduate school at the University of Texas at Austin, Michelle Thompson Lawson, gave this recipe to me. We ended up working together at Texas Children's Hospital in Houston, Texas years later. She and her husband, Shaun (yes...another Sean!) would have Larry and myself over for dinner and she cooked often. It is comfort food at it's finest!
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