ANOTHER MAIN SPAGETTI DISH

Last week, I posted my dear friend Gerry’s Shrimp Spaghetti recipe.  But then I got to think that everyone doesn’t like seafood.  So I dug out another winner … CHICKEN SPAGHETTI!

This is one of my FAVORITE recipes ever.  Everyone always loves it and wants the recipe.  It tastes even better a day or two later! only need a few  ingredients, which you probably already have on hand.  .

 

This recipe is another for creating pure comfort food! It's warm and soothing.  If you want more of a kick, you can add a can of Rotel tomatoes, but I don’t.  What make it even better is how quick and easy it is.

CHICKEN SPAGETTI

1 lb spaghetti noodles
3 cooked & shredded boneless, skinless chicken breasts
1 small onion, diced
1 tbsp minced garlic
1 tbsp butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with green Chiles (optional)
1 lb Velveeta, cut into cubes
1 cup shredded cheddar
1 tsp celery seed
salt & pepper to taste

Boil noodles in a large pot of salted water.
While noodles are cooking, in a large saucepan, sauté onion and
garlic in butter. Add soups, Rotel, Velveeta, celery seed, salt and pepper.
Continue cooking until Velveeta is melted. Stir in chopped
chicken.
Drain noodles, combine with sauce. Pour into greased 13 x 9 in
dish, sprinkle cheddar over the top. Bake at 350 degrees until
the cheese is melted and the sauce is bubbling.

Enjoy with a simple salad and thick, crusty slices of warm French or Italian bread.  YUM-MO!!!