“I don’t know, but Paul love it!” EVERY single time I make this, I think about an episode of The Maury Show I watched years ago. Do not judge my guilty pleasure. I love ratchet tv sometimes. Don’t tell anyone though. But, there was a woman accusing her boyfriend, Paul, of cheating on her with her best friend. Why? Because, the best friend made his favorite dish. Guess what that dish was? Ha!! Man, that cracks me up every time I think of it. Now, look here, I’m giving you this recipe, but I do NOT condone using it to steal someone’s boo! If he likes it and leaves on his own, well hey, there’s nothing we can do about it.
This recipe is fast and simple. Kid approved too. Clean up will be easy, because we’re using one pot to cook in and one baking dish. Feel free to use any chicken parts you like. Or just throw in the whole bird.
Love,
B. Coop
- 1 lb thin spaghetti
- 3 cups of cooked chicken
- 1/2 bell pepper
- 1/2 onion
- 1 celery stalk
- 2 cans cream of chicken
- 1 can cream of mushroom
- 1/2 cup milk
- 1 can of rotel tomatoes
- 2 cups of American cheese
- 1 cup of shredded cheese
- 3 T butter
- 1 T each of onion and garlic powders
- Salt and pepper to taste
- Preheat oven to 350 degrees F
- Cook pasta and drain
- Saute diced veggies in melted butter for 5 mins
- Add Rotel and soups
- Stir in milk
- Add american cheese
- Stir until cheese melts
- Add chicken and pasta
- Taste and adjust seasoning
- Pour into a greased 9x13 baking sheet
- Sprinkle on the shredded cheese evenly
- Cover with foil and bake for 15-20 mins
- Enjoy!
Comments
Kathy harrington
November 22, 2016 at 11:18 amThank you!! That looks so good! Gonna make!!
B. Coop
November 23, 2016 at 4:22 pmI hope you enjoy it!!