This is my absolute favorite chicken spaghetti. Lamar and Macy LOVE it!!! It's so so good!! The funny thing is that I got the recipe out of a low fat cookbook. The cookbook has the best recipes in it, other than the low fat part, so I just exchange all the low fat for the real thing and all the food is delicious!!! Mar and I always make this together which makes cooking a lot more fun! :)
2 small chickens (I buy the Rotisserie chickens from Wal-Mart or Kroger)
16 oz. spaghetti noodles
1 box of chicken broth (I forgot to look and see how many ounces it was...just buy the box that's big enough to cook the spaghetti in. If there's not enough broth just add water and it will still taste good...I've done it a lot).
1/2 cup chopped onions (I buy the chopped frozen ones).
1 chopped green bell pepper
3 stalks chopped celery
16 oz. Velveeta cup up
2 cans Rotel (I use mild...the recipe is still kind of spicy even using the mild)
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz chopped mushrooms (I always buy the fresh).
1/2 stick of butter (to saute veggies in).
Cook spaghetti noodles in chicken broth. While spaghetti is cooking, pull chicken off of the bones and chop up into bite size pieces. Saute mushrooms, celery, onions, and green bell pepper in 1/2 stick butter. Put spaghetti and veggies in a big pot. Stir in chicken, Velveeta, soups, and Rotel. Stir over low heat until cheese melts. Pour into deep 9x13 inch pan. Bake at 350 for 20 minutes.
Cooking the spaghetti and the veggies. By the time the spaghetti is done, it has soaked up all the broth...you don't even have to drain it.
Adding the Velveeta.