Last year I signed up to be a part of this SAHM group here in KC. Now, it’s rare that I’m actually able to make any of the meetups, but there is one thing I can always be a part of that counts as my participation for the month and therefore saves me from getting kicked out. (Which is awesome, because you do NOT want to be ostracized from a mommy group.)
Each time someone in the group has a new baby, we all sign up for a day on the calendar to bring them a meal. I bring the same thing every time – this chicken spaghetti – and it never fails that I get an email the next day asking for the recipe.
This is a great dish to feed a crowd, it can be made using those wonderful rotisserie chickens and you can even make most of it in the microwave.
1 lb spaghetti noodles
3 cooked & shredded boneless, skinless chicken breasts OR 1
deboned, skinned and chopped rotisserie chicken (Speeds things
1 small onion, diced
1 tbsp minced garlic
1 tbsp butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1 lb Velveeta, cut into cubes
1 cup shredded cheddar
1 tsp celery seed (Sometimes I add chopped celery in with the onion & garlic if I have it)
salt & pepper to taste
Boil noodles in a large pot of salted water.
While noodles are cooking, in a large saucepan, sauté onion and
garlic in butter. Add soups, Rotel, Velveeta, celery seed, salt and pepper.
Continue cooking until Velveeta is melted. Stir in chopped
chicken. (This can all be done in a microwave safe dish as well!)
Drain noodles, combine with sauce. Pour into greased 13 x 9 in
dish, sprinkle cheddar over the top. Bake @ 350 degrees until
the cheese is melted and the sauce is bubbling.