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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe came from my sister's mother-in-law. Not sure where she got it, but we've made this many times, and it's a major comfort food for me. It's great to take to a potluck supper, as there's never any left. Ingredients:
1 roasting chicken |
1 cup butter |
1/2 onion, diced |
1/2 bell pepper, diced |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of mushroom soup |
1 lb velveeta cheese, cubed |
1 (12 ounce) package spaghetti |
1 cup reserved chicken broth |
3 chicken bouillon cubes |
paprika (optional) |
salt, to taste |
pepper, to taste |
Directions:
1. Boil chicken in water until falling from the bone. Let cool and shred with a fork. Set aside 1 cup broth.
2. While chicken is cooking, melt butter and saute onion and bell pepper. Add the soups and 1 cup reserved chicken broth. Add cubed velveeta slowly, and stir frequently until cheese is melted.
3. Cook spaghetti in broth from chicken, adding 3 chicken buillion cubes.
4. Add the shredded chicken and cooked spaghetti to the cheese sauce. Pour into casserole dish. Sprinkle with paprika, if desired. Cover.
5. Bake 350 degrees for 30 minutes.
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