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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Hands down one of our family's favorite meals. Ingredients:
3 lbs chicken breasts (or your choice of chicken pieces) |
1 onion, coarsely chopped |
1 lb angel hair pasta |
1 cup fresh sliced mushrooms (a little more at our house, can also use canned mushroom pieces in a pinch) |
4 tablespoons butter or 4 tablespoons margarine |
garlic powder |
salt and pepper |
1/2 lb velveeta cheese, cubed |
2 (10 1/2 ounce) cans low-fat cream of mushroom soup |
3 -4 cups grated sharp cheddar cheese |
Directions:
1. Boil chicken pieces in 2 quarts of water, along with the chopped onion.
2. Cook until tender, and meat is easily torn or shredded.
3. Remove chicken from the pot.
4. Set aside to cool a bit.
5. Leave the broth in the pot- DO NOT DISCARD THE BROTH.
6. Tear or shred the chicken into bite-sized pieces.
7. Saute the mushrooms in the butter in a small skillet.
8. Season well with garlic powder, salt and pepper.
9. In a sauce pan, melt the Velveeta with the cream of mushroom soup, combining until smooth.
10. Strain the onion pieces from the reserved broth.
11. Boil the angel hair pasta in this broth, according to manufacturer's directions. Do not drain.
12. Mix everything together - shredded chicken, mushrooms, pasta (in broth), and Velveeta mixture.
13. Pour into large lasagna pan or other large casserole dish.
14. Top with the grated cheddar cheese.
15. Bake 30 min at 350.
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