Savory Saturdays: Not Just Any Old Chicken Spaghetti

Chicken Spaghetti is a common dish in the south. It’s a comfort food served up with a big salad and fresh bread. Most times I’ve tasted this dish though, it was a little bland and riddled with pimento. Not really my thing. However, after pillaging through my pantry one night trying to make dinner out of leftovers, I concocted my own version. I must say, I fell in love.

Unfortunately, my children did not. Sigh.

DW and most of my company have loved this version. And because it is completely freezable, it is a great dish to make ahead of time and store away when you have out of town guests arriving. Tonight the girls and DW are going out to dinner with another dad and his daughter. Then they are all heading to a daddy/daughter dance. I am just as excited as they are because the other mom is going to hang out with me while our girls are dancing the night away. We’ve decided to patronize  Emily’s Whine  Wine Bar and have dinner in our sweatpants.

On the menu? Chicken Spaghetti.

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Not Just Any Old Chicken Spaghetti

3-4 boneless skinless chicken breasts
1 medium spanish onion
1/2 cup chopped bell pepper
1 cup chopped celery
1 can cream of chicken soup
1 lb. Velveeta cheese, cubed
1 can Rotel tomatoes
1 (8 oz) package of spaghetti
1 tsp. garlic powder
salt & pepper to taste

Cook spaghetti according to the package directions. (I like to add chicken bouillon to the water.) Boil the chicken until tender. Remove and shred. In a large stock pot, saute’ onion, celery and bell pepper in a little bit of butter. After tender add soup, Velveeta cheese, Rotel tomatoes, chicken, drained spaghetti and spices. Stir until the cheese has fully melted and serve.

*When I freeze this I use freezer bags. To re-heat, simply throw the frozen dish into a stock pot and heat until “gloppy” again.

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