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onion bell pepper stalks celery butter chicken breasts chicken broth tomato soup cream of mushroom soup Velveeta cheese mushroom
Viewed: 47 - Published at: 5 years agoIngredients
- 1 whole Onion, Chopped
- 1 whole Bell Pepper, Diced
- 2 stalks Celery, Chopped
- 1 Tablespoon Butter
- 2 pounds Chicken Breasts
- 4 cans Chicken Broth (16 Ounces)
- 1 pound Spaghetti
- 3 cans Tomato Soup (10.5 Ounces)
- 3 cans Cream Of Mushroom Soup (10.5 Ounces) (you Can Also Sub Cream Of Chicken Soup)
- 3/4 pounds Velveeta Cheese
- 1 jar Mushroom Pieces (8 Oz.)
Method
- Saute onion, bell pepper and celery in a little butter over medium heat.
- Boil chicken in chicken broth for approximately 30 minutes, or until juices run clear, and then shred the chicken.
- Cook spaghetti noodles in the broth left from cooking the chicken, for approximately 10-11 minutes or until spaghetti is tender.
- If there is not enough broth, add water as necessary.
- Drain spaghetti.
- Add soups, chicken, celery, bell pepper, onion, cheese, and mushrooms.
- Stir until all is mixed together.
- Cook over medium heat for approximately 5-10 minutes, or until cheese is melted and the mixture is heated through.
- You can add other seasonings to taste chili powder, garlic salt, etc.
