(4.25 out of 5)
(4.00 out of 5)
Loading ...Chicken
Ingredients
8-10 Chicken breast or one whole chicken
2 celery stocks
1 carrot
1 onion
8-10 whole peppercorns
1 Bay leaf
1 T dried rosemary
1 T dried parsley
1 t dried basil
Preparation
Cover chicken in water and start with chopped celery, carrots and onion. Bring to a boil. If any foam occurs, skim it off before herbs. Cook until chicken is tender, about 1 hour. Reserve broth for sauce.
Sauce
Ingredients
1 stick of butter or margarine
½ cup chopped onion
1 chopped celery
1 cup chopped red or green pepper (or ½ of both)
1 cup finely chopped carrots
1 can chopped water chestnuts
1 can each of cream of celery, chicken, & mushroom soup
1 can Rotel
10-16 oz. Of Velveeta cheese
1 cup , more or less of reserved chicken broth
20 oz thin spaghetti
Shredded cheddar or jack cheese for the top
Preparation
Sauté first four veggies in butter a few min then add water chestnuts. Next add soups and Rotel. Add chunked Velveeta and the broth until desired thickness.
Cook and drain 20 oz thin spaghetti. Add to sauce and mix well. This will be very soupy. Then add chicken, stirring only enough to mix in chicken.
Bake at 350º for 45 min or until bubbly. Add shredded cheddar or jack to the top the last 15 min.
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