Ingredients:
6 cup chicken, cooked, cubed
1 package vermicelli spaghetti (7 oz)
2 large bell peppers, chopped
2 lb onions, chopped
2 celery stalks, chopped
1 cup mushrooms, sliced
1/2 cup butter
2 can rotel tom., diced (10 oz ea)
2 tbsp worcestershire sauce
1 lb cheddar cheese, grated
Instructions:
Cook and season chicken. Save 1-1/2 quarts broth. Cook spaghetti in
broth; drain, but do not rinse. In dutch oven or heavy pan; saute
pepper, onion, celery and mushrooms in butter. Add tomatoes. Simmer
for about 15 minutes to let the flavors blend. Add spaghetti,
chicken and cheese. Let simmer for another 15 or 20 minutes until
cheese melts and everything is bubbly.
Note: Flavors blend better if this is prepared a day ahead of time and
refrigerated.
I have also had this made with velveeta, but I MUCH prefer the cheddar
cheese. Have also seen variations that have english peas. You can
really add more or less of the various vegetables to suit your taste.
This particular version has evolved in our kitchen over the last
dozen years. I also prefer it made with macaroni instead of spaghetti
but I've never seen anyone else make it that way.
Shared by Nancy Coleman Origin Unknown
Servings: 12
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
“Young children and chickens would ever be eating.” Thomas Tusser, English author (1524-1580). 'Points of Huswifery'
Rotel Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
