Wednesday, April 14, 2010

Rotisserie Chicken Spaghetti

This is SO good. Thanks Tiffany for this awesome recipe. My whole family loved it!

1 Rotisserie Chicken
1 1/2 lb. spaghetti
1-2 Tablespoons butter
1/2 small onion
1 green bell pepper
1 cup mushrooms
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3/4 block of Velveeta cheese

-Boil your pasta as directed on the package

-In the mean time, de-bone your chicken into bite sized pieces and dice or roughly chop, your vegetables, and cube your Velveeta.

-Drain your pasta and rinse with cold water to ensure it does not stick together. Return to stock pot and set aside.

-In a large frying pan or skillet, melt your butter over medium high and toss in your onion, mushroom and bell pepper. Saute until softened and opaque. Your kitchen will smell wonderful!

-Add in your soups, and cubed Velveeta cheese. Stir constantly until all melded together. Add in your chicken, stir.

-Pour the soup/sauce mixture over your noodle in the stock pot. Grab some tongs and mix it all up until it is all blended.

-Serve with some fresh french bread and enjoy!

1 comment:

-Melissa- said...

this looks like a meal my family would enjoy.