Sunday, December 29, 2013

Chicken Spaghetti





If you ever need to feed an army, this is the dish to do it!  Economical and reasonably few ingredients - a sure bet to please for everyone!

1 whole baked chicken, no skin, de-boned
   (I am not going to de-bone a chicken, I      used 1 lg. bag of boneless skinless 
   chicken breasts - boil for 25 minutes then shred with fork and let cool)
2 1 lb. boxes of vermicelli noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel brand tomatoes (drained)
1/2 cup minced celery
1/2 cup minced onion
1 stick butter
2 boxes of chicken stock
1 1/2 - 2 lbs of Velveeta cheese (diced into small cubes)
salt and pepper

Like I said earlier, I'm not into de-boning a chicken so I just boiled a bag of boneless skinless chicken breasts (7 or 8 breasts).  You can bake them if you like but I find that boiled keeps the meat more moist.  Shred the chicken with a fork or chop it to a medium grade, then add salt and pepper to taste.

Boil the noodles in chicken stock until tender.  (I got caught with only one box of stock on hand so I did half and half with water -it was fine.) 

Mince the celery and onion, saut√© with the stick of butter over medium heat until translucent and tender.  You may need to add a bit of water to extend the cooking time if your veggies don't tender quickly.  This is best done in a covered skillet.

Mix the veggies, soup (I did two cans cream of chicken as I don't like mushrooms) Rotel, chopped cheese and chicken.  Divide into two large Tupperware boxes (9x13 or larger). 

Drain the noodles and add them in small amounts and mix well until all are incorporated well with the cheese, chicken mix.  If you have a big strong man in your house, bribe him into mixing this - you'll be glad you did!  If not, I recommend asking a linebacker from your local team to dinner and getting him to do it! 

Spray two 9x13 casserole dishes with cooking spray and add one of your Tupperware box mixes to each.  This recipe will fill two very large casseroles.  Don't try to squeeze it all into one dish as you want the cheese to melt evenly.

Bake 30 - 40 minutes at 350* until the cheese is completely melted throughout.

I recommend serving with Caesar salad and garlic bread with cheesecake or brownies for dessert!  I promise you that no one will leave hungry!

This serves 20 people!  Cut this recipe in half this for a large hungry family and freeze the left overs.  It reheats beautifully and will keep even the heartiest eater satisfied.

This recipe is being posted in loving memory of my dearest friend Mrs. Bertha Knapp, gone from us for almost a year now.  She served this to her family and friends for years.  Everyone positively adored her and immensely enjoyed this dish.  In your Honor, Ma'am....xxooxx P.






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