Thursday, May 19, 2011

Chicken Spaghetti

Foodie Freddies is posting from Sydney, Australia! This is Day 1 of a 2.5 year contract with KPMG and we're so happy to finally be here! Eliott and I flew today and we're trying to adjust to the time difference, so we've been forcing ourselves to stay awake, hence the blogging. It was like Christmas when we saw our luggage appear at baggage claim. We're off to a great start!

Prior to the move, I was trying to clean out the cabinets as much as I could. We had the Rotel, spaghetti noodles, and chicken, so the idea for Chicken Spaghetti seemed scrumptious. This recipe comes from a First Baptist Church of Burleson cookbook. I'm always drawn to church cookbooks because the submitted recipes usually come from the kitchens of women who have been doing this for years. One of these days, I'll submit a recipe to a church cookbook and feel accomplished.

1 can of cream of mushroom
1 orange bell pepper, diced
1 can of Rotel
1 16 oz. Velveeta
1 16 oz. spaghetti
3 boiled chicken breasts, cut into small pieces

Boil the chicken breasts. Cut into bite size pieces once it has cooled a little. Cook the spaghetti noodles and bell pepper in the chicken stock. Drain. While the noodles are going, mix the Rotel, cream of mushroom soup, and Velveeta on medium low heat. Cut the Velveeta into chunks to melt easier. Continuously stir. Add the chicken to the cheese mixture. Add all ingredients to the noodles and bell peppers. Stir evenly. Prepare a 9x12 pan with Pam and heat oven to 400. Bake for 30 minutes. Enjoy! We love this meal and we hope you do too!

E: 8
A: 9 - thankfully, it was a clean-out-the-cabinet-meal
T: 7 - not the fastest with boiling, preparing, and baking involved
HH: 10

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