Sunday, October 16, 2011

cheesy chicken spaghetti

maybe we'll just not post a recipe for a week or more and only provide you with meal plan mondays.

oh. wait. we just did. oops! well to make it up, here's a good one for you! and...i'm working up some halloweenish recipes to get you pumped for your halloween bash. look for those! 

i originally saw this recipe on pinterest. it was labeled as a crock-pot recipe, so i pinned it without even reading the details. once i did read the details, i saw that a crock-pot was in no way involved. but by that point, i was already all sorts of excited about trying it out.

let me say...yum! we loved it. it tastes like a southern, comfort food (because i know what that is. as if i've ever been south of colorado), which the original blogger says it is. it is a good meal for a cold or rainy day. it's warm and filling and just plain good. it comes from this blog, which is where i got the picture from. as always, i modified and changed it to what worked for me. you can do the same if you'd like. :) here's my version. ps, it seems like a lot of steps, but it's really fast and simple to put together:

you'll need:
2 boneless, skinless chicken breasts
1 12 oz. pkg. spaghetti
1 16 oz. pkg. velveeta cheese
1 can cream of chicken soup
1 can chicken broth
1 cube butter
1 green pepper, diced

cook your chicken in the crock-pot (i lied! a crock pot is involved!) all day with about a half a cup of water. when it's cooked, shred with a fork. set aside. (you could shred a rotisserie chicken or cook it in a frying pan and shred).

cook spaghetti. i added a sprinkling of chicken bouillon to the water i cooked my spaghetti in, but i don't know that it really made a difference. while pasta is cooking, saute green pepper in butter until pepper is soft. 

in a microwave-safe bowl, combine chicken broth, velveeta, and cream of chicken, and microwave on high for 7-9 minutes (or until cheese is melted and mixture is smooth), stirring every 2-3. when mixture is combined, mix it with the noodles, butter/pepper, and chicken. stir together. 

at this point, because i was leaving the house, i threw it in a pammed crock-pot on high for about an hour and a half. or, you can pam a 9X13 and cook it at 350* for 45 minutes.

it turned out suuuper cheesy, so i might only use 3/4 the block of velveeta. then again, maybe not. as my bro-in-law says, "you can never have too much cheese!" :)

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