Well folks I think I promised an easy recipe for you this week. My daughter and son’s wife love to make this casserole all the time. One day I was invited to go eat at my daughter-in-law’s house to eat chicken and spaghetti. I was raised on a tomato sauce chicken and spaghetti, so I was quiet surprised to see this casserole spaghetti, which had no tomatoes what so ever in it.

Now some cheesy spaghetti recipes do not call for Ro-Tel tomatoes. This recipe is my daughter’s and it does have Ro-Tel and I was really impressed by it. Both recipes were wonderful, so with or without Ro-Tel’s you can decide for yourself. Either way I think you will be impressed too, and it is fairly easy on top of that. Happy Eating and be sure to call me when you are ready for us to cook your next Casserole or cater your Special event.

1 pkg. of spaghetti noodles

4 Chicken breast

1 med. bell pepper chopped

1 white onion chopped

1 stick of celery

1 stick of butter

2 cans of cream of chicken soup

1 can of Ro-Tel tomatoes

1 can of Mushroom soup

1 lb. of Mexican or plain Velveeta

Tony’s seasoning to taste and pepper/garlic

Cheddar cheese for sprinkling on top of casserole

First boil Chicken in a pot of water. When chicken is done (about 45 min.) take out and add spaghetti noodles and cook in the same water. Pick chicken apart into pieces. Sauté chopped bell pepper, onion, and celery in stick of butter. Add soups and Ro-Tel tomatoes along with Velveeta cheese cut into cubes. You can add a little milk if too thick. After mixing all ingredients pour in large baking dish and sprinkle cheddar cheese on top. Bake until cheese is melted and bubbly, about 20-25 min.

Katherine Aras

Look Who’s Cooking Now

(409) 670-3144