Directions: |
Directions:Start by boiling your chicken. I like to season the water with salt, pepper, garlic powder, poultry seasonings and whatever is around that I think might be good. Don't overcook the chicken.
While the chicken is cooking, start your sauce. I use 3/4 to one stick of butter. Melt it in a LARGE skillet.
Throw in your chopped onions.
Cook for a few minutes until your onions are translucent. Add your minced garlic and cook a little longer.
Turn your burner down. Add flour to make a rue....around 1/4 cup...maybe more...just eyeball it. It should be thick, but not too thick as to burn and get too thick.
Add heavy cream. Stir and cook for a little bit.
Add Chicken broth...maybe 3 cups at first.
Add velveeta.
Let all of that melt and cook together. If it is too thick, add more broth. If it is too liquid like, put some flour in a cup with water (or use corn starch) and stir it real good and then add that to the mixture to thicken. It WILL thicken, though with velveeta.
Add a can of rotel.
Once your chicken is cooked, use that water to cook the noodles.
Shred up your chicken and add it to the sauce.
Add the noodles to the sauce.
If you feel the need, you can add a can of cream of chicken or cream of mushroom, but I like this recipe with NO canned soup.
Season it as you see fit.
Dump it into a casserole dish and spread shredded cheese on the top.
Bake at 375 until the cheese melts. |
Personal
Notes: |
Personal
Notes: This recipe feeds a whole lot of people, but can be adjusted, once you get the hang of it. It is relatively simple and always pleases! How can you go wrong with velveeta, a good rue and noodles! Enjoy
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This recipe for New Chicken Spaghetti with NO cream soups is from