April's Louisiana Chicken Spaghetti Recipe
- chicken, boiled and cubed **see note
- spices, any you like, and any amounts you prefer
- butter
- onion
- bell pepper
- spices (the same you put into the chicken boiling water)
- cream of mushroom soup
- 1 soup can water
- rotel tomatoes
- Velveeta cheese
- spaghetti noodles or possibly fettuccini noodles
- Boil Chicken and spices till chicken is thoroughly cooked.
- NOTE:**save water to boil noodles**
- While the chicken is boiling, place butter in another pot and saute/fry onions and bell peppers till onions are clear.
- Stir in cream of mushroom soup and 1 can of water.
- Add in another bit of spice to sauce.
- Add in rotel tomatoes and heat through.
- Add in Velveeta cheese and cook on low till cheese is melted.
- While cheese is melting, cube the chicken and add in to sauce, keeping heat on low.
- Cook noodles in chicken water.
- Drain noodles.
- Add in to chicken/cheese sauce and simmer for about ten min.
- Enjoy!
- !
chicken, butter, onion, bell pepper, cream of mushroom soup, water, tomatoes, velveeta cheese, noodles
Taken from cookeatshare.com/recipes/april-s-louisiana-chicken-spaghetti-17075 (may not work)