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Categories:Viewed: 84 - Published at: 2 years ago
Ingredients
- 1 whole chicken, cut up and skinned
- 16 oz. spaghetti
- 1 can Ro-Tel tomatoes
- 1 diced onion
- 1 diced bell pepper
- 1 1/2 lb. Velveeta cheese, chunked
Method
- Boil chicken for about 1 hour, skimming the top as needed. Remove and set aside to cool.
- Break spaghetti; drop into chicken stock.
- Cook until tender.
- Meanwhile, in a skillet, saute the onion and bell pepper in the Ro-Tel tomatoes.
- When sauteed, add cheese and melt.
- Debone chicken and cut into small pieces.
- Save the stock!
- Drain spaghetti.
- Return spaghetti and chicken to pot; add cheese mixture.
- Stir.
- Add stock as needed for moisture.
