One sign of fall means that our fall community groups and bible studies start back up. I'm just going to be honest... feeding lots of people is not really my specialty, and kind of gives me hives just thinking about it. It just is so daunting finding a meal that more than 10 people will all agree is good.
Thankfully this chicken spaghetti is always a crowd favorite. It also makes a GREAT freezer meal, so I usually try to double the recipe and then freeze the other half so that I have a meal in the freezer on one of those days that I don't feel like cooking. One note: you can use the low fat/no fat variety of the cheeses and soups in this meal and it still is very tasty. That's usually what I do if I'm cooking for my family and not for a group.
3-4 large chicken breasts, boiled and shredded
16 oz thin spaghetti
1 white onion, diced
1 large green bell pepper, diced
4 boullion cubes, chicken flavored OR chicken stock
1 can rotel, mild
1 can cream of chicken soup
1/2 block velveta
1 can mushrooms (optional)
Boil and shred the chicken breasts. Set aside. Boil the pasta, onion and bell pepper in the water with the bouillon cubes. I usually add some salt for good measure, but I tend to like my stuff really salty, so you may want to wait on this if you're not inclined to salt that much. Once the pasta is cooked al dente, drain the pasta, onion and bell pepper, saving at least 2 cups of the liquid. Set aside the liquid and return the vegetables and pasta to your pan, and place on the stove on low heat. Add the remaining ingredients, stirring constantly until the mixture is completely combined and everything is melted. If it looks too dry, I usually add some of the chicken broth liquid that was set aside when you drained the pasta (if I am freezing the meal, I add broth regardless). Dump everything into a 9x13 baking dish, and bake for 25 minutes at 325 degrees, or until the pasta is bubbly on the sides. *if you are freezing, do not bake and instead put directly into the freezer.
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