Tasty Tuesday: Mixing Processed Cheese and Chicken=DELICIOUS!

About a week after I had given birth to Magpie, our next door neighbor called us up one night and asked if she could bring supper over for us. As if I would say no! I wish people would still call me up and offer to bring supper over!

Well she brought us the most amazing Chicken Spaghetti I'd ever had so I asked her for the recipe. Thankfully, she was not one of those people who is hesitate to share, so I acquired a wonderful addition to my cookbook.

With the idea of paying it forward, I now share it with all of you.

Here is what you need:

• 4-5 boneless, skinless chicken breasts
• 3 ribs celery, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic clove, minced
• 1 can mushroom stems and pieces
• 1 package spaghetti
• 1 can cream of mushroom soup
• 1 can Ro-Tel (I use mild cause of the kids)
• 1 small can black olives (optional)
• salt (to taste)
• pepper (to taste)
• paprika (to taste)
• few dashes of Worchestire sauce
• 1 pound Velveeta, grated

Simmer chicken in salted water for about 25 minutes.

Remove chicken from water (chop it up when it is cooled off a bit) and save broth.

Into broth add celery, bell pepper, onion, garlic, and mushrooms.

Let cook a few minutes and add spaghetti.

Cook until spaghetti noodles are done. Drain.

Add Ro-Tel, soup. salt, pepper, paprika, Worchestire sauce, and cheese. Normally you would add the black olives here as well, but no one in our family likes them except Hubby.

Add the chopped chicken and blend.

Here is the finished product.

This recipe makes a lot of food, so it's great for potlucks or company. You can also eat half of it and freeze half of it because it reheats so well.

For this meal, I made it on Saturday night, put it in the fridge, poured it into my crockpot Sunday morning on high until we left for church, then turned it to low. By the time we got home after services, it was nice and hot and ready to eat!

Loving those easy Sunday dinners at the treehouse,

Chelli