1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stk butter
get recipes @ goboldwithbutter.com
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
1. Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2. Remove chicken when completely done, about 10 to 12 minutes.
3. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4. Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5. Add tomatoes, soup, cooked chicken and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6. Add cheese and stir together, mixing well. Add salt and pepper to taste.
7. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8. SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.
Leftover rotisserie chicken
1/2 c shredded Mexican cheese
1 can garlic diced tomatoes
1 box whole wheat thin spaghetti
1 cube butter
1 can crm of celery soup
1 can crm of mushroom soup
8 oz sliced mushrooms
1 chopped onion
garlic roasted sea salt (from Sam's Club)
Cooked the spaghetti in one pan. While that was cooking I melted the butter, added the mushrooms & onions, chopped up chicken, can of diced tomatoes, both cans of crm soups, 1/2 can milk and the grated cheese...let that simmer till noodles were done. Added the noodles a little at a time and stirring. Once everything was mixed together served in bowls. I add Parmesan cheese on mine, hubby no. Tasted pretty good. Hubby had two bowls and the little bit I couldn't fit into the bowl for the leftovers in the fridge. Leftovers will be Tuesday night's dinner.