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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is my mother-in-law's recipe. It makes a lot, and it's really good! When I fix it for my family, I only make a third of the recipe, and it's plenty for the four of us. My 15-month-old loves it, and my 8-year-old does, too! Ingredients:
1 1/2-2 lbs chicken breasts |
3 (10 1/2 ounce) cans tomato soup |
3 (10 1/2 ounce) cans cream of mushroom soup (can substitute cream of chicken) |
1 onion, chopped |
1 bell pepper, diced |
2 ribs celery, chopped |
butter |
1 lb spaghetti |
3/4 lb velveeta cheese |
1 (8 ounce) jar mushroom pieces |
Directions:
1. Saute onion, bell pepper and celery in a little butter.
2. Boil chicken and shred.
3. Cook spaghetti in chicken broth. If there is not enough broth, add water as necessary.
4. Drain spaghetti.
5. Add soups, chicken, celery, bell pepper, onion, cheese, and mushrooms.
6. Stir until all is mixed together and cheese is melted.
7. You can add other seasonings to taste - chili powder, garlic salt, etc.
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