Chicken Spaghetti
Ingredients:
- 1 whole chicken
- 5 ribs of celery, chopped
- 1 large bell pepper, chopped
- 1 large onion, chopped
- 1 cup sliced mushrooms (optional because I don’t like them)
- 1 stick of butter or 1/2 cup
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 chicken bullions or 1 tbsp chicken base
- 16-24 oz spaghetti
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Rotel tomatoes
- 1 lb. Velveeta cheese
Directions:
Cook chicken in just enough lightly salted water to cover the chicken and cook on medium until done, remove chicken and reserve broth. Take chicken off of the bones and set aside. Add the bullion to the chicken broth and cook spaghetti in the broth just until al dente. It will continue to cook after other ingredients are added. Don’t discard broth (we will need it later).
Meanwhile, in a separate pot saute the vegetables in butter until tender, add in soups, rotel , seasonings and cheese and simmer until cheese has melted.
Add spaghetti and chicken to the soup mixture and as much broth as needed to make sauce the desired thickness. Simmer for a few minutes. At this point it is ready to eat or you could put it in a casserole dish and sprinkle it with some breadcrumbs, parmesan cheese and dot with butter and bake in oven at 350 until the breadcrumbs brown it you want to make it pretty.
