Chicken Spaghetti - try it - Tilted Forum Project Discussion Community

silvertiger · 09-17-2005, 06:03 PM

This is a family recipe from ma folks down south (near Dallas Ft. Worth)

Chiecken Spaghetti:

Ingredients:

1 whole chicken
5 stalks of Celery
1 Family Size can of Cream of Mushroom Soup
1 regular can of Cream of Chicken Soup
1 Lb. sliced mushrooms
1 whole onion (diced)
2 Cans of Rotel brand Tomatoes
1 2 Lb. Block of Velveeta Cheese
2 1 Lb. bags of Past of your choice ( i use angel hair or regular spaghetti)

This is pretty simple to make. Boil the chicken until it is Tender. This will create an awesome broth for the base of the spaghetti. When the chicken is Tender pull it out. Make sure not to leave any bones in , they'll stay. I have had to strain the whole pot of water before.. and its fun fun fun. After that Dice and add the celery, Onions and sliced mushrooms. The point is to tenderize the veggies to theyre nice and soft. Whent he veggies are ready add the pasta. At this point the amount of water int he pot won't matter, but when the pasta is soft and ready to serve you'll want to make sure that the level of the water in the pot is just below the pasta so it rests comfortably in the pot. At this point Add the Rotel Tomatoes (juice and all), the Cream of mushroom and Chicken, and dice the cheese up to be mixed in.

Remove the pot from the heat and let it sit for a while so the cheese can melt. Stir on occastion to mix it all up well and when it looks consistent BAM .. time to eat..

depending on who you are this single pot of Chicken Spaghetti can last a week if stored properly, In my house.. gone within 2 days.

hope you enjoy!!

Silver Tiger

MexicanOnABike · 10-08-2005, 11:05 PM

that sounds good... care to post some picture of it?!

09-17-2005, 06:03 PM	#1 (permalink)
silvertiger Tilted Location: Denver	Chicken Spaghetti - try it This is a family recipe from ma folks down south (near Dallas Ft. Worth) Chiecken Spaghetti: Ingredients: 1 whole chicken 5 stalks of Celery 1 Family Size can of Cream of Mushroom Soup 1 regular can of Cream of Chicken Soup 1 Lb. sliced mushrooms 1 whole onion (diced) 2 Cans of Rotel brand Tomatoes 1 2 Lb. Block of Velveeta Cheese 2 1 Lb. bags of Past of your choice ( i use angel hair or regular spaghetti) This is pretty simple to make. Boil the chicken until it is Tender. This will create an awesome broth for the base of the spaghetti. When the chicken is Tender pull it out. Make sure not to leave any bones in , they'll stay. I have had to strain the whole pot of water before.. and its fun fun fun. After that Dice and add the celery, Onions and sliced mushrooms. The point is to tenderize the veggies to theyre nice and soft. Whent he veggies are ready add the pasta. At this point the amount of water int he pot won't matter, but when the pasta is soft and ready to serve you'll want to make sure that the level of the water in the pot is just below the pasta so it rests comfortably in the pot. At this point Add the Rotel Tomatoes (juice and all), the Cream of mushroom and Chicken, and dice the cheese up to be mixed in. Remove the pot from the heat and let it sit for a while so the cheese can melt. Stir on occastion to mix it all up well and when it looks consistent BAM .. time to eat.. depending on who you are this single pot of Chicken Spaghetti can last a week if stored properly, In my house.. gone within 2 days. hope you enjoy!! Silver Tiger

10-08-2005, 11:05 PM	#2 (permalink)
MexicanOnABike Location: up north	that sounds good... care to post some picture of it?! __________________ - Movie Reviews - Ratings-