Sunday, August 16, 2009

Chicken Rotel Spaghetti

  • chicken breast boiled with bone in skin on (to make good broth) i also put onions, celery and seasoning in this to boil with the chicken. Do not throw out broth.
  • 1 can of rotel
  • 1lb of velveeta its the smaller one (i get the 2% less fat)
  • 1lb of spaghetti noodles (may not use all of it watch it as u mix in)
  • celery salt
  • cream of chicken
  • broth from boiled chicken

  1. cube velveeta and mix with rotel prepare as you would cheese dip ( i do it in the microwave)
  2. shred chicken in to a large pan on top of stove.
  3. Meanwhile boil spaghetti noodles in the reserved chicken broth. When you drain this you will need to save it again.
  4. Mix the cheese dip, cream of chicken, a few dashes of celery salt, noodles (eyeball it), and as much chicken broth as it needs to all mix easily if that makes since.
  5. bake at 350 for about 30 minutes
  6. Serve with saltine crackers and green beans
  7. Call me if something doesnt make since I always make this recipe by heart I dont have it written down hope I didnt leave something out. lol

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