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 9×13 casserole dish.
Top with shredded cheddar and heat in 350 oven until hot and bubbly.
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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!
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Thanks for the comment… it’s a small world! Please come and visit again.
Blessings!
Sounds yummy! Thanks for sharing it.
Oh wow… that does sound good. I may add it to next month’s menu. Yuuummm…
THANKS for sharing!
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!
WONDERFUL TIMING…. I have been mentally planning my meals for next week and have lots of chicken and ground beef to use up. Want to use what’s in the pantry also ,as I too have lost my job (praying for both our family’s!!). Thought of chicken spaghetti, as that will go for a couple of meals in my household. Never really had a recipe but this one will be a keeper!! Thanks so much and God Bless you!!
Connie, what is 1 can milk? Evaporated, sweetened? this sounds like dinner tonight.
)
Jeri,
I meant fill the empty soup can with milk from the fridge and stir it in, but one can of evaporated milk sounds good, too!
sounds great! what size of Velveta??
My daughter wanted to make this for dinner and we all loved it! Thanks for yet another family favorite recipe.
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