My mom's friend used to make this all of the time and when I am home over the holidays I always beg her to make a batch for me. Yesterday I had a craving for chicken spaghetti and I simply couldn't wait for someone else to make it for me. Now, this is not an ideal dish for someone without a family (such as myself). I didn't realize the recipe would make so much! I ended up freezing a lot of it and giving some to my brother. This is such a yummy twist on traditional spaghetti and best of all...it's easy and delicious!
Ingredients:
1 chicken, cooked and deboned or 4 to 5 chicken breast
1 onion
2 tbsp. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2-3 cups Chicken Broth
1 bell pepper
1 pkg spaghetti
1 lb. Velveeta, diced
1 can Rotel
Directions:
Dice onion and bell pepper; saute in butter. Cook spaghetti
in chicken broth. In large bowl, mix cream of
chicken, mushroom, celery, chicken, Velveeta, pepper and
onion mixture. Add 1 can drained Rotel; mix well. Add
cooked spaghetti and 1/2 cup chicken broth and mix well.
Pour into large baking dish. Top with a few slices of velveeta cheese if desired. Bake at 350 degrees for 30 minutes.
