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|2 can(s)||rotelle tomatoes|
|1 1/2 lb||thin spaghetti|
|1 box||(lg.) velveeta cheese|
|salt to taste|
|pepper to taste|
|garlic salt or powder to taste|
|3||celery stalks, sliced thin|
In a LARGE pot boil chicken and spices together until chicken is done. Remove chicken and set aside to cool (reserving chicken and stock). Bring stock back to a boil and cook spaghetti in it while deboning the chicken(you may have to add more water to the pot, just remember to reseason if you do). Break or cut chicken into bite-sized pieces.
Add chicken and rotelle tomatoes and celery into the pot with the spaghetti (don't worry that the spaghetti isnt done yet, it will have more time to cook).
A little at a time start to add the cubed velveeta into the pot, constantly stirring and letting it melt.Continue this process until all the cheese has been incorporated and the noodles are done. Remove from heat and allow to stand for a few minutes before serving. Sauce thickens as it begins to cool.