Chicken Spaghetti
7-8 servings of penne pasta, boiled in chicken broth leftover from chicken
3 cups chopped cooked chicken
4-5 tablespoon butter
1 (8oz) pk sliced mushrooms (can use canned)
1 lg onion, chopped
1 lg green bell pepper, chopped
1/2 cup chopped celery ( I leave this out)
1 (16oz) loaf Velveeta, cubed ( you could use a little more for more creaminess)
1 (10) oz can Ro-tel ( I use mild)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese
1. Prepare pasta according to package directions. Drain and set aside.
2. chop boiled chicken.
3. Melt butter in a large Dutch oven over medium heat. Add mushrooms and next 3 ingredients; saute' 5 minutes or so or until vegetables are tender.
4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture, and cook over low heat until cheese is melted and all ingredients are combined. Add pasta, and toss to combine. Pour mixture into a lightly greased 13x9-inch baking dish. Sprinkle with Parmesan cheese.
5. cover and cook on low for 10-15 minutes.
adapted from JennaG's chicken spaghetti recipe (thanks Jenna)!
3 comments:
Hi! Is this blog for recipes and kitchen stuff? Are you going to post your Menu Plan Monday here and your Slow Cooker Thursday here? I like the green.
I am sitting here listening to Nadia scream because we bought a crib tent to keep her in her bed at night and at naptime. She doesn't like it.
: (
Mmmmmmm...sounds delicious!
I love that you changed the pasta up in this. I'm gonna have to try it this way next.
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