I am a little under the weather and fighting a head cold, not to mention, it is cold and rainy. When ill and the weather is dreary – I want comfort food. The comfort food I am craving today is my family’s recipe for chicken spaghetti. YUM! Oh how I wish I had some for dinner. Since I cannot enjoy it myself, I thought I would at least share the recipe with you. I hope you enjoy.
- whole chicken
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 onion, chopped
- salt, pepper, garlic powder to taste
- 1 can cream of mushroom
- 1 can cream of chicken
- 1 small pack Velveeta
- 2 cans stewed tomatoes (Or, 1 can stewed tomatoes and 1 can Rotel – for a little heat.)
- 1 lb spaghetti
Boil chicken, carrots, celery, onion in water. Add salt, garlic powder, and pepper to taste. Once chicken is done, de-bone the chicken and make bite size pieces. Set the chicken aside. Boil the spaghetti in the chicken broth, veggie mixture. Once spaghetti done, add cream of chicken and cream of mushroom, stewed tomatoes (juice of one can of the tomatoes (depends on how thick or thin the mixture has become). Add the Velveeta, stirring until it has melted. Now add the chicken back into the spaghetti. Stir it all together. Yummy!
This dish freezes well. Also, if you do not have the time to cook a chicken. A rotisserie chicken works great as well. If you use a rotisserie chicken, you will have to use canned or previously prepared chicken broth to use in the dish and to boil the spaghetti. It really does add a rich flavor!