September 15, 2017
CHEESY CHICKEN SPAGHETTI
How is everyone doing with their fall decorating?
Today I am sharing a family favorite that I made for many years
from an old Southern Living Magazine recipe!
This is just the kind of recipe that we Southern girls love.....
When we were busy with high school football games
and soccer weekends, it was a "go-to" request for the children!
Cheesy Chicken Spaghetti
8 ounces Boars Head yellow America cheese
8 ounces cream cheese
1 10¾ ounce can cream of celery soup
1 10¾ ounce can cream of mushroom soup
1 10 ounce can original Rotel, undrained
1 pound pot size spaghetti
3 boneless, skinless chicken breasts
Salt and pepper to taste
Cut chicken into thin, bite size strips, set aside.
Cook pasta according to the package directions.
Heat 2 tablespoons vegetable oil in a large non-stick skillet.
Cook chicken until it is completely cooked.
Add the cream soups, Rotel, and cheese and heat until the cheese is melted.
Mix the drained pasta into the chicken/cheese mixture. Serve immediately.
Estelle's Savory Tip....I find the Boar's Head yellow American cheese
in the deli...sometimes a special request behind the counter...it has far less sodium than Velveeta!