First Baptist Church/Rusk Chicken Spaghetti
1 whole chicken OR 4 breasts... Read More
20 - 24 oz spaghetti noodles
1 small onion, chopped
1 bell pepper, chopped
4 celery stalks, chopped
1 stick butter OR butter flavored Pam
1 can 98% FF cream of chicken soup
1 can 98% FF cream of mushroom soup
1 small can Ro-tel Tomatoes
1/2 cup Parmesan cheese
1 pound Velveeta (I use the lite)
Stew chicken - remove 2 cups broth
Cook noodles in remaining broth
Saute veggies in butter or Pam
Stir all together - - - add Ro-tell & Velveeta
Add 1-2 cups reserved broth - make it a little on the wet side - noodles will absorb liquid
Put in baking dish - top w/Parmesan cheese
Bake in oven until heated through
Freezes well
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