Spicy Chicken Supreme
- 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
- Place cream of chicken soup, tomatoes, salsa, milk and water in rice cooker.
- Stir to combine. Add chicken. Set to "Cook.".
- Check after about 30-45 minutes. If chicken seems done, take out and debone.
- Thicken sauce with Wondra. Add chicken back to cooker. Set on "Cook" again.
- Meanwhile, cook spaghetti. Chicken will be done by the time spaghetti is cooked.
- Serve with crusty bread and a salad.
- NOTE:
- 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.
- Just bring the liquid and de-boned chicken up to a boil in the ricecooker and continue with the rest of it.
chicken, cream of chicken soup, tomatoes, salsa, milk, water, wondra flour, spaghetti
Taken from www.food.com/recipe/spicy-chicken-supreme-327629 (may not work)