Thursday, April 24, 2014

Chicken Spaghetti


1 whole chicken about 3-5 pounds

2 lb regular velveeta cheese

1 can hot rotel tomatoes

1 lb spaghetti pasta

1 stick butter

1 can cream of chicken soup undiluted

1 large onion  chopped

1 cup green bell pepper

1 cup chopped red bell pepper

1 cup chopped celery

1 can green peas

salt and pepper to taste


Cover whole chicken with water in a large pot adding salt and of black pepper to taste to water.

Remove chicken when completely done and tender and start deboneing, about 30  minutes.

Boil spaghetti pasta in remaining broth according to package directions.

Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

Melt the butter in a sauce pan and saute the vegetables.

Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

Add cheese and stir together, mixing well. Add salt and pepper to taste.

Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Add the can of drain Green Peas last and mixing in very well.

Add cheese on top and bake until cheese melt