Ingredients:
3 to 4-Lb. Chicken (whole or cut up) (cleaned)
1-16oz. Spaghetti
1-Pkg. Williams chili seasoning
1-Cup Chopped Celery
1-10 3/4oz. Cream of mushroom soup
1-Lb. Velveeta cheese
1-Stick (1/4 lb.) butter
1-Large onion (finely chopped)
1-10oz. Can diced Rotel tomatoes 2/green chilies (do not drain)
1-4oz. can mushroom pieces & stems (do not drain)
1-Small whole pealed onion
1-Green bell pepper (finely chopped)
1-Stock of celery
Recipe:
1. In a stock pot, add cleaned chicken, the small
whole pealed onion, the celery stock, and cover with water
2. Cover, and bring to boil
3. Lower heat to med/high, and simmer for 1 hour
4. Take chicken out, strain and reserve liquid for cooking spaghetti
noodles
5. Debone chicken
6. Melt butter in a large fry pan, add chili seasoning, onion,
celery, and bell pepper
7. Saute, then add tomatoes, soup, cheese, and chicken
8. Cook spaghetti in broth
9. Add spaghetti to chicken mix
10. Stir and serve
|
