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Cheesy Chicken Spaghetti
This Chicken Spaghetti recipe is my favorite comfort food. Rich, creamy and delicious this meal is always a winner at dinner!
Ingredients:
- 16 oz spaghetti noodles (I like to use the thin spaghetti)
- 1 whole rotisserie chicken deboned and shredded (you can use frozen, baked or grilled chicken as well) - grilled chicken is the best
- 1 can (10.5)oz of cream of chicken soup
- 1 can (10.5)oz of cream of mushroom soup
- 1 block (8 oz) of cream cheese
- 1 block (16 oz) of Velveeta cheese, cubed
- 1 can (10 oz) undrained of regular tomatoes and green chiles
- 10.5 oz chicken broth (use soup can to measure)
- 1/4 stick of butter for saute
- Olive oil for saute
- 1/2 large or whole medium onion - chopped
- 1/2 small fresh mushroom package - chopped - you can also used canned mushrooms small can or whatever to taste
- Cajun spice to taste
- Garlic powder to taste
- Wok or Large Saute pan big enough for whole prepared dish
- Saucepan for pasta
- Strainer for pasta
- In the Wok, melt the butter and heat the olive oil to saute at medium or medium high
- Add the chopped onions and mushrooms
- Season onion and mushroom mixture with Cajun spice and Garlic Powder to taste (be generous it makes alot)
- Saute mixture for around 8 minutes or until onions are carmelized
- Add tomatos and chiles and stir in
- If using frozen chicken stir that in now
- Cut Velveeta and cream cheese into cubes
- Add soups, chicken stock, cream cheese and Velveeta and stir
- Cook on medium stirring occasionally until mixture starts bubbling then set to low
- Add chicken, if not using frozen, now and stir in
- Taste and add seasoning if needed
- Cook pasta (I like tender pasta but you can do al dente as well)
- Stir pasta into mixture until evenly coated and incorporated
- Let stand for 10 minutes before serving
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