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Categories:
chicken chicken broth cream of chicken cream of mushrooms cream of celery Velveeta cheese cheese Cheddar cheese green bell peppers red onion serrano peppers noodles butter salt black pepper
Viewed: 114 - Published at: 8 years agoIngredients
- 4 bone in whole chicken breast
- 3 cup Chicken broth
- 2 can Cream of Chicken
- 1 can Cream of Mushrooms
- 1 can Cream of Celery
- 2 can Rotel (medium)
- 1 lb Velveeta Cheese (16oz)
- 1 lb Jack Cheese
- 1 lb Cheddar Cheese
- 2 each Green Bell Peppers
- 1 large Red Onion
- 4 each Serrano Peppers
- 1 lb Thin Spaghetti Noodles
- 1/2 stick Real Butter
- 3 tbsp salt
- 1 1/2 tbsp Black pepper
Method
- Season chicken with salt and pepper and boil for 45 minutes.
- Let chicken cool off and shred chicken with hand and save 3 cups of the chicken broth.
- Saute green peppers, red onion and serranos in butter until slightly tender.
- Boil the thin Spaghetti Noodles to al'dente and drain the water.
- This batch makes 2-4 inch large aluminum pans.
- Add shredded chicken, rotel, saute green peppers, red onions and serranos mix well.
- Add cream of chicken, cream of mushrooms and cream of celery to mix and chicken broth.
- Cube up the Velveeta Cheese and add to mix and then add spaghetti noodles and mix well with hands.
- Split mix into 2-4 inch large aluminum pans and cover with aluminum foil and bake at 375 for 45 minutes.
- Remove cover and stir the mix up well, add jack and cheddar cheese on top and bake for 15 minutes uncovered.
