Cheesy chicken spaghetti
1whole rotisserie chicken (or raw you can boil it)
2 can(s)low sodium cream of chicken (you can use cream of celery, onion or mushroom)
1 largebox of swanson chicken broth (or any brand)
1 pkgvelvetta large block
1 pkgspaghetti noodles
How to Make Cheesy chicken spaghetti
- -pour chicken broth in pot and fill to about 3/4 way up (depends on size of pot--usually enough to hold the amount of spaghetti you have)bring to boil (this is where you would cook the whole cut up chicken if you wanted the longer way of cooking it--cook till chicken done and take out to cool)
-add spaghetti noodles and cook till desired doneness (do NOT drain)
-debone chicken while the spaghetti cooks
-add the cans of cream of chicken (or other, Stir well)
-add blended rotel (you don't have to blend)
-add about a lil over half a block of the velveeta (depends on how cheesy you want it, my boy loves cheese)
-add deboned chicken back to pot and stir...then add your seasonings.
- If it seems too soupy, scoop some of the juice out (or add another can of cream of chicken) or if too thick add some broth or water.
- **If you want to put it in a pan and bake it: cook till more al dente and put in 13x9 baking dish. Add colbyjack (or any fave) and heat in oven on 350 fro about 30-45 minutes. Just until the cheese is golden and melted. cool and serve.