Stuart Meats
Recipe of the Month
Velveeta Chicken Spaghetti
- 1/2 c. diced bell pepper
- 1 can of rotel tomatoes
- 1/2 cup oleo or olive oil
- 1 package thin spaghetti cooked in chicken broth
- 1 med. diced onion
- 1/2 pound of velveeta cheese sliced; more or less to taste
- 2 cans chicken broth more or less to taste
- salt and pepper to taste
- 1 can of cream of chicken soup
- 1 package chicken tenderloins frozen
- 1 can of cream of mushroom soup
- 1 can mushrooms; with juice, optional
- 3 c. of diced cooked chicken
- 1 can black pitted olives optional
Instructions for Velveeta Chicken Spaghetti
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer.
Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it''s cooking.
Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15
minutes until chicken is done.
Cook the spaghetti in boiling water until just slightly cooked "al dente" - you don''t want to over-cook it because it will be cooking
more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
In a large baking dish or oven-proof pot, place the cooked and cut up
chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.
Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake.
Stir very well to mix all ingredients evenly. I usually stir once after
about 15 minutes in the oven - after the cheese has had time to melt.
Bake at 375 degrees for 30 minutes.
You can add canned or fresh mushrooms if you like.
