Sunday, February 4, 2007

Chicken Spaghetti

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This is a recipe that pleases everyone in our family.

1 whole chicken
1/2 stick butter
1/2 onion, chopped
1/3 package Velveeta
1 can cream of mushroom soup
1 can Rotel
1 can milk
12 oz. spaghetti
shredded cheddar

Boil the chicken in a large stock pot and de-bone. Use the water to boil the spaghetti. Saute the onion in the butter and add the Velveeta. Stir until melted. Add the soup, Rotel, and milk. Heat thoroughly. Combine all ingredients in a 9x13 casserole dish. Top with shredded cheddar and heat in 350 oven until hot and bubbly.


Sandy said...

ooh.. I love this recipe! I'll have to indulge on an "I am being Bad... Very Bad" eating day (which, unfortunately, happens much too often! :-)

I've seen mention of your fabulous aprons all over the blogosphere lately. I need the "makes me look like June Cleaver even when I feel like Roseanne" model, please!

Thanks for the comment... it's a small world! Please come and visit again.


Nikki said...

Sounds yummy! Thanks for sharing it.

~*~ Jennifer ~*~ said...

Oh wow... that does sound good. I may add it to next month's menu. Yuuummm...

THANKS for sharing!

Jenn said...

i have a good chicken spaghetti recipe, too. yesterday i had to use up two boiled chickens and so i combined our recipes and spread them out into the baking dishes, one in the freezer (of course) the other in the oven. YUM-O!

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