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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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by Tricia Reynolds, a ricecooker,com member Ingredients:
1 whole chicken, cut up |
1 (10 1/2 ounce) can cream of chicken soup |
1 (14 ounce) can rotel tomatoes & chilies |
0.5 (8 ounce) jar salsa, your choice |
1 (14 1/2 ounce) soup can milk |
0.5 (7 ounce) soup can water |
2 tablespoons wondra flour |
16 ounces spaghetti |
Directions:
1. Place cream of chicken soup, tomatoes, salsa, milk and water in rice cooker.
2. Stir to combine. Add chicken. Set to Cook. .
3. Check after about 30-45 minutes. If chicken seems done, take out and debone.
4. Thicken sauce with Wondra. Add chicken back to cooker. Set on Cook again.
5. Meanwhile, cook spaghetti. Chicken will be done by the time spaghetti is cooked.
6. Serve with crusty bread and a salad.
7. NOTE:.
8. This recipe could also be started the day before using so you can remove the chicken and cool it overnight; and by refrigerating the liquids overnight you can remove the layer of solidified fat.
9. Just bring the liquid and de-boned chicken up to a boil in the ricecooker and continue with the rest of it.
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