3 cups chicken, cooked & cubed**
1 pkg. spaghetti (7-8 oz)
1 large bell pepper, chopped
1 large onion, chopped
2 celery stalks, chopped
8 oz. sliced mushrooms
1/4 cup butter
1 can (10 oz.) Rotel diced tomatoes
1 or 2 TBSP Worcestershire sauce
1 pound Cheddar cheese, grated (or can use Velveeta)
| | Cook and season chicken, debone when cool. Save 1 1/2 quarts broth.
Cook spaghetti in broth; drain, but do not rinse. In dutch oven (or heavy pan) sauté bell pepper, onion, celery and mushrooms in the butter. Add Rotel tomatoes. Simmer for about 15 mins. to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 to 20 mins. til cheese melts and everything is hot & bubbly. **I used one of those pre-cooked whole chickens from the grocery's
deli, and threw a chicken bouillon cube into the water I cooked the
spaghetti in. A real time saver, and it was a hit! A special thanks to one of our FamilyCorner.com community
members for this recipe. Thanks "Debbie F."!
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