Barbara Dietrich's recipe:
4-6 chicken breast halves
2-3 stalks of celery
1 lb broken spaghetti
salt and pepper to taste
1 large Cheez Whiz or equivalent of Velveeta
1 can diced Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
1 green pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
Boil the celery with the chicken until the chicken is tender, and then remove it from the water. Remove bones and skin and then dice the chicken. Boil the spaghetti in the same water you cooked the chicken in. In a separate pan, heat the Cheez Whit, rotel, soups. Then cook the peppers and onion until onion is yellow but not brown. Add pepper/onion to the cheese mixture above and add diced chicken. Put non-rinsed spaghetti in a 9x13 pan and pout the saucy cheese and soup mixture over it. Stir until well blended. Top with parmesan cheese. Bake in preheated oven at 350 degrees for 30 minutes. Serves around 8. LOTS of food.
Okay. That is Barbara's recipe, but this is how I do it:
4-6 chicken breast halves
2-3 stalks of celery
1 lb broken spaghetti
salt and pepper to taste
1 large Cheez Whiz or equivalent of Velveeta
1 can diced Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
1 green pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
Boil the celery with the chicken until the chicken is tender, and then remove it from the water. Remove bones and skin and then dice the chicken. Boil the spaghetti in the same water you cooked the chicken in. In a separate pan, heat the Cheez Whit, rotel, soups. Then cook the peppers and onion until onion is yellow but not brown. Add pepper/onion to the cheese mixture above and add diced chicken. Put non-rinsed spaghetti in a 9x13 pan and pout the saucy cheese and soup mixture over it. Stir until well blended. Top with parmesan cheese. Bake in preheated oven at 350 degrees for 30 minutes. Serves around 8. LOTS of food.
Okay. That is Barbara's recipe, but this is how I do it:
- cook the pound of broken spaghetti in water with an added bouillon cube or two
- When spaghetti is firm, but not mushy, remove it from the pan and put it in a casserole dish. Do not discard the flavored water you cooked it in.
- Add 1 can of Rotel, or if you don't like it spicy, just add tomatoes, or maybe just half a can of Rotel.
- I use my food storage freeze dried peppers and celery. Just throw some in there.
- I also use food storage dehydrated onions
- Add one quart can of chicken. If you don't have that, you will need to cook the chicken ahead of time. See directions in original recipe above.
- Add some of the flavored water that you cooked the chicken in to help keep it moist. The pasta will absorb it.
- With all of this in the casserole dish, stir it up, add as much cheese as you like, and heat at 350 degrees until heated through.
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