Saturday, October 3, 2009

Chicken Spaghetti

I have been trying to come up with new meals for us to try since I was not only getting sick of eating the same things but sick of cooking the same things. I stumbled upon this one on and I must say it was good but not something that I could eat a lot of. Does anyone else make the Rotel dip where you use a brick of Velveeta and melt along with a can of Rotel tomatoes and green chilies? I make it on occasion and I must say that was the only thing I could think of while eating this dish. I kept thinking I should dip my tortilla chip in. We served ours along with garlic bread and it was good for leftovers. Daniel enjoyed it but like I said it's not one of my favorites, maybe it will be yours??

Chicken Spaghetti

3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder

1. Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

2. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

Instead of boiling the chicken I actually chunked mine up and browned it in a skillet on top of the stove, I thought it would obtain more flavor this way. Since I didn't have any water with chicken flavorings in it, I added a few chicken bouillons to my water and then added the spaghetti noodles to boil. Also, I am not sure which size block of cheese I bought, but I purchased the bigger one and I only used half of it. If I would have used the full thing this meal would have been drenched in cheese.

Serve with a side salad and a hunk of garlic bread and you are set!! Hope your family enjoys!


5thsister said...

You know what I love about this post is your honesty. I probably wouldn't try it as written. I like rotel and velveeta but only in small amounts and on rare occassions.

Actually, I do fix something similar (using tortillas instead of noodles) that I call Mexican Chicken. Take chunked or shredded chicken and spread over a layer of tortilla chips. Add chopped onion. Top with a mix of Cr. of Chicken soup, milk and Rotel. Then add grated cheddar cheese and chopped cilantro and bake at 350 for 30 minutes or until golden and bubbly.

Willoughby said...

That does sound awfully rich. I'm not sure I would like it, either.

I have an award for you on my blog, come on by and pick it up.

Have you seen any of my cocktail party posts? I know you're busy with baby stuff, but if you'd like to be a guest blogger, I'd love to have you!

5thsister said...

I think I have the same award for you too!

Cassie said...

This sounds good to the non-pregnant part of myself, but the pregnant part of me is shuddering a little bit at the thought of all that Velveeta cheese.

I've been wanting to try the Pioneer Woman's version of chicken spaghetti for a while now.