Kathy's Chicken Speghetti

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).

Juliana's Chuck Roast (Slow cooker)

This is absolutely the best roast I have ever made!  I did some tweaking to make it my own and from learning the hard way how to have it come out 'melt in your mouth tender' every time!  The Coke is your secret to the most tender roast, EVER!  I have thrown away too many expensive roast because they failed my 'tenderness' test!  Not after discovering the 'Coca Cola' secret!!  ENJOY!!!!



1 Beef chuck roast
1 extra large onion or 2 medium, sliced
1 envelope Lipton Onion Soup Mix
1 (15 oz) package McCormick Beef Stew Seasoning Mix
Sprinkle roast with garlic pepper AND garlic powder granules
1 cup Coca Cola!!!

Slice onion and place 3/4 of it in the bottom of the slow cooker.  Sprinkle the roast with garlic granules and then place roast on top of the onion.  Add remaining onion on top of the roast.  Sprinkle soup mix and beef stew seasoning nix on top and around the roast.  Pour one cup Coke over roast and then cook on high about 4-5 hours or until meat is fork tender.  You can also cook on low for 8-9 hours.