1 whole chicken- or breasts1 pkg. spaghetti (16 oz.)
1 can cream of mushroom
1 can cream of celery soup
1 can cream of chicken soup
1 c. chopped celery
1 onion 1 bell pepper, chopped
1 can Ro-Tel tomatoes (I use mild)
2 Tbsp. chili powder
about 1 t. garlic powder
1 Ib. Velveeta cheese Salt and pepper to taste
1 stick butter.
You can use PictSweet Vegetables instead of onion and bell pepper.
Cook chicken; debone and set aside. Save broth. Cook spaghetti in broth until done. Salt, pepper and garlic to taste. Drain all but about 1 cup of the juice from the spaghetti. (put set some of the broth aside just in case you need more).In another big pot melt a stick of butter (I like real butter). Add the chopped onion, celery, and bell pepper. Add chili powder. Add Ro-Tel tomatoes, soups, cheese, broth, and chicken. Add sauteed ingredients to the spaghetti. Add more broth if it is not creamy enough.. Mix well, put in 9 X 13 dish (sprayed with Pam). (If you really want it cheesy, you can add cheddar cheese to the top before you cook it).Bake in 9x13 inch baking dish for 45 minutes at 300°. This probably serves 8-10people. It makes a full 9 X 13 pan.
Tips (for free)I prefer Angel hair pasta. I break it in half in the package before I boil it. Add a little oil and a tad of salt to the water (broth) you boil your spaghetti in. Always bring the water/broth to a complete boil before you drop your spaghetti in, or the spaghetti (or any type of pasta you cook) will be gummy. For my vegetables, I like to use the PicSweet seasoning blend (the onions, bell peppers and celery already mixed – probably about 3 cups is good).If you don’t want to use a whole chicken, just use chicken breasts, or chicken pieces (legs and thighs). It is probably at least a pound of cooked chicken (2 cups).