Chicken Spaghetti 4 Chicken breasts or leg quarters 3 ribs of celery 1 onion 1 bell pepper 4 carrots 1 Can of Cream of Chicken soup 1 Can of Cream of Mushroom soup (you can use any type of cream soup you want) 1 package of spaghetti noodles Garlic Salt Pepper velveeta cheese (optional) Shredded Cheddar Rotel Tomatos Chop vegetables and put them in a pot of water with the Chicken and seasons. Boil until chicken is done. Remove chicken and let cool enough so you can debone. While its cooling, put the noodles in the pot of water with vegtables and seasons and cook until done, about 12 minutes. Mix deboned chicken, noodles, can soups, vegtables (you can strain them from the water, but save the water). Optional. If you like it spicy you can add a can of Rotels. Now add some of the water to make it really moist. If you want it real cheesy you can add some velveeta now. Then sprinkle shredded cheddar on top. Bake in oven on 350 for about 30 minutes. Here you go Pamela Griffin McConal. Super easy, quick meal. This makes a really big pan. You can cut in half and make enough for 4 people
Posted on: Tue, 19 Nov 2013 01:46:48 +0000
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