AFFILIATE_ID 101 DIRECTIONS Boil fryer until tender in chicken stock & water enough to cover chicken. Remove chicken & reserve stock. Debone chicken & cut into pieces. Boil spaghetti in chicken stock until almost cooked. Saute vegetables in oil or butter until tender. Leave spaghetti in chicken stock with about an inch over top. Add vegetables, chicken, soup, rotel, and cheeses. Add Toney's seasoning to taste. Will be thin at first, but will thicken slightly. Recommended Sides Garlic bread & green peas EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION whole fryer or chicken breasts if preferred DIRECTION MEASUREMENT QUANTITY 1 DESCRIPTION onion DIRECTION MEASUREMENT large QUANTITY 1 DESCRIPTION bell pepper DIRECTION MEASUREMENT large QUANTITY 1 DESCRIPTION cloves garlic minced fine DIRECTION MEASUREMENT QUANTITY 4 DESCRIPTION stalks celery chopped DIRECTION MEASUREMENT QUANTITY 2 DESCRIPTION parsley DIRECTION MEASUREMENT QUANTITY DESCRIPTION Rotel tomatoes DIRECTION MEASUREMENT can QUANTITY 1 DESCRIPTION cream of mushroom soup DIRECTION MEASUREMENT cans QUANTITY 2 DESCRIPTION can chicken stock DIRECTION MEASUREMENT large QUANTITY 1 DESCRIPTION spaghetti DIRECTION MEASUREMENT ounces QUANTITY 16 DESCRIPTION pkg velvetta cheese DIRECTION MEASUREMENT small QUANTITY 1 DESCRIPTION mild cheddar cheese (shredded) DIRECTION MEASUREMENT cups QUANTITY 2 DESCRIPTION Tony's Seasoning to taste DIRECTION MEASUREMENT QUANTITY KEYWORDS NAME Chicken Spaghetti NOTE NUTRITION PREP_TIMES AMOUNT 30 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 60 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102