This was my favorite recipe growing up with my grandma. She would make Chicken Spaghetti for our entire family and it was DELICIOUS! I tweaked her recipe and came up with this one. I absolutely *LOVE* this comfort food classic!
INGREDIENTS:
1 large rotisserie chicken
1 medium onion, chopped
1 lb velveeta cheese, regular or mexican
1 can of regular or mild ROTEL
1 lb spaghetti pasta
1 stick of salted butter
1 can of cream of chicken soup
1 cup of chicken broth
1 can of cream of mushroom soup
Directions:
Shred the rotisserie chicken into pieces. Make sure to use every ounce of meat you can, avoiding the bones and skin. Once the meat is shredded, start chopping the onion. Next, cut the velveeta into squares. Throw the Onion, Velveeta, Rotel, Butter, Cream of Chicken Soup, Cream of Mushroom soup, and Chicken Broth into a dutch oven. Stir until combined and let the flavors merry for about 20 minutes while simmering on low. Boil water in a separate pan for the spaghetti pasta. Once the pasta is cooked, drain the water and combine with the liquid mixture. Serve with salad and garlic bread. YUM!
