Chicken Spaghetti
This is one thing that pretty much everyone I know will eat! Its an old recipe from my great grandmother, and it's so comforting! If your family doesn't like the veggies in it, just omit those for a kid friendly version!
Serves 6-8
Ingredients:
4 boneless skinless chicken breasts
1 bullion chicken cube
1/2 tsp pepper
1/2 tsp salt
1 TBS Worchestershire sauce
1 package of spaghetti noodles
1 small package of velveeta cheese cut into cubes
1 can of cream of mushroom soup
1 can of tomato soup
*1 small can of mushrooms
*1 small can of sliced black olives
*1/2 onion
*1/2 bell pepper (any color)
*1/4 tsp red pepper flakes
*1 TBS chopped parsley
*1 TBS butter
Preheat oven to 350 degrees. Grease a 9x13 inch oven safe dish.
In a large pot, place the chicken, bullion and about 8 cups of water. Boil for about 30 minutes until the chicken is done. Remove the chicken from the broth and let it come back to a hard boil. Add in the spaghetti and cook until tender. 8-10 minutes. Once the spaghetti is done pour some of the broth into a bowl to reserve for thinning sauce and drain pasta. In a saucepan saute onion and pepper in a TBS of butter until soft. Reduce heat to medium and add in the soups and cheese stirring constantly until it is melted. Stir in the worchestershire sauce, salt, pepper, mushrooms and olives. Add the shredded chicken and spaghetti to the pot and toss to coat. Pour into the greased baking dish and top with cheese. Bake 30 minutes or until hot and bubbly! Serve with a salad and crusty bread for a great down home meal!
*These can be omitted for the kid version!
Serves 6-8
Ingredients:
4 boneless skinless chicken breasts
1 bullion chicken cube
1/2 tsp pepper
1/2 tsp salt
1 TBS Worchestershire sauce
1 package of spaghetti noodles
1 small package of velveeta cheese cut into cubes
1 can of cream of mushroom soup
1 can of tomato soup
*1 small can of mushrooms
*1 small can of sliced black olives
*1/2 onion
*1/2 bell pepper (any color)
*1/4 tsp red pepper flakes
*1 TBS chopped parsley
*1 TBS butter
Preheat oven to 350 degrees. Grease a 9x13 inch oven safe dish.
In a large pot, place the chicken, bullion and about 8 cups of water. Boil for about 30 minutes until the chicken is done. Remove the chicken from the broth and let it come back to a hard boil. Add in the spaghetti and cook until tender. 8-10 minutes. Once the spaghetti is done pour some of the broth into a bowl to reserve for thinning sauce and drain pasta. In a saucepan saute onion and pepper in a TBS of butter until soft. Reduce heat to medium and add in the soups and cheese stirring constantly until it is melted. Stir in the worchestershire sauce, salt, pepper, mushrooms and olives. Add the shredded chicken and spaghetti to the pot and toss to coat. Pour into the greased baking dish and top with cheese. Bake 30 minutes or until hot and bubbly! Serve with a salad and crusty bread for a great down home meal!
*These can be omitted for the kid version!