| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
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Hearty main dish. Great for potlucks or to feed a crowd! My most requested recipe. Freezes well.
Fun facts on spaghetti from http://www.americanbeauty.com/cooking/FunFacts.htm
Cooked al dente (al-DEN-tay) literally means "to the tooth". There are more than 600 pasta shapes produced worldwide. Thomas Jefferson is credited with introducing macaroni to the United States, he fell in love with a certain dish he sampled in Naples. Consumers enjoy pasta for dinner more than 40 times a year (approximately once a week).
October is National Pasta Month.
The word "pasta" comes from the Italian for paste, meaning a combination of flour and Water.
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| Ingredients |
| 1 whole fryer or chicken breasts if preferred |
1 large onion |
| 1 large bell pepper |
4 cloves garlic minced fine |
| 2 stalks celery chopped |
parsley |
| 1 can Rotel tomatoes |
2 cans cream of mushroom soup |
| 1 large can chicken stock |
16 ounces spaghetti |
| 1 small pkg velvetta cheese |
2 cups mild cheddar cheese (shredded) |
| Tony's Seasoning to taste |
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| 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
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