Ingredients: |
Ingredients: 1 large Rotisserie Chicken, deboned
1 can Crm of Mushroom soup
1 cup chopped celery
1 cup chopped onion
1 tsp chili powder
1 tsp pepper
2 tsp butter
1 pkg cooked spaghetti
1 can rCm of Tomato soup
10-12 button mushrooms, sliced thinly
1 cup chopped green pepper
2 cloves garlic, crushed
1 tsp salt
1 tsp paprika
1 lb Velveeta cheese
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Directions: |
Directions:Preheat oven to 350º
Debone chicken and chop in bite-sized pieces. Set aside.
In large pot, put water on to boil for spaghetti noodles. Cook until done, then drain and set aside.
In dutch oven, saute mushrooms in 1 tsp olive oil until well done. Set aside. Add another Tbsp olive oil and saute green pepper, onion, celery and garlic a few minutes, until onions are translucent. Add chili powder, salt, pepper, paprika, and both cans of soup. Add mushrooms, then simmer 20 minutes. Break cheese into pieces or grate, if preferred. Add cheese to sauce and stir until it is melted. Then add chicken and stir again. Mix sauce with pasta, turn into casserole dish and bake for 40 minutes, until bubbly. |
Personal
Notes: |
Personal
Notes: I remember this recipe from my childhood. The original recipe took twice as long to make. It had us boil a 4-5 pound hen in salted water, then remove the chicken from the pot and debone it, then cook the spaghetti in the broth in the chicken pot. It was really good, but then God gave us Rotisserie Chickens at Costco for $5. I like to think He did that just for this recipe.
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