Friday, April 1, 2011

Recipe of the "Week"

I give you fair warning:  if you don't like over-the-top cheesy dishes, you won't like this one.  However, if you have been blessed with better taste (hehe), this is sure to be one meal that you won't be able to resist!

Cheesy Chicken Spaghetti


-2 lbs. chicken
-2 lbs. Velveeta, cubed
-1 lb. spaghetti (we use angel hair)
-1 onion, finely minced
-2 celery stalks, finely minced
-1 can cream of chicken soup
-1 c. milk
-1 can Rotel

Fixing to go into the oven.


-Boil chicken, remove undesirable parts, & cut into bite-size pieces.

-Cook the spaghetti in a large pot & saute the veggies.

-Drain the spaghetti, return to the pot, & mix with all of the other ingredients minus the Velveeta.

-Pour the mixture into a greased lasagna pan.

-Top with cubed Velveeta.

-Bake at 350 degrees until cheese is melted.

-Stir until cheese is distributed evenly throughout.

Ready to be eaten in all its cheesy gooey-ness!