This recipe was given to me by a friend I worked with while in college. She made this for a potluck style lunch we had at work, and it was a huge hit with everyone. That said, if I'm guessing correctly, I've been making this chicken spaghetti for 5-6 years. Disclaimer: This recipe makes a ton of food, but luckily, it is one of those foods that is even better warmed over.
chicken spaghetti
Ingredients:
- 3 cups chicken - seasoned as you wish and fried in a bit of oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1/2 cup butter
- 12 oz angel hair pasta, cooked and drained
- 1 block Mexican Velveeta, cubed (if large block use half, if small block use all)
- 1 can Cream of Mushroom Soup
- 1 can Rotel Tomatoes
- 1 cup frozen english peas
- 1 tablespoon Worcestershire sauce
Preparation:
Saute onion and bell pepper with the butter in a large skillet until tender. Add cream of mushroom, rotel, peas, worsteshire sauce and cooked chicken. Stir until well mixed. Add cubed Velveeta and stir until melted. Mix angel hair pasta in.
No comments:
Post a Comment