Ok. I almost didn't post this recipe. I found it on Pinterest, and after reading the ingredients, I should have just deleted it, but I figured, "Eh, it's easy enough, I'll just give it a try!"
Jesse took one bite and said 'Nope!'. I ate a small plate, and Heath ate a slightly bigger plate.
This is....thick. Very, very thick. And heavy. And gooey. And did I mention thick?
I decided to post it because, while it was not a family favorite of ours, and I won't be making it again, it wasn't terrible. Plus I've found that some things that I don't really like, other people love, so who am I to decided who may or may not like something?
Anyway...you've been warned. Very thick, and very heavy...literally. It bent my pasta spoon when I was dishing it onto plates. If you've got a way to lighten it up a bit, go for it. It certainly can't hurt!
Ok guys, I'm off to figure out what the hell to do about my puppy. Jango's behavior has become increasingly aggressive over the past couple months and I have no idea why. Today, (regardless of being groomed there many times before) Petsmart called and asked me to come get him. They said he was so aggressive they couldn't even get him out of the cage, let alone groom him. so now I'm scouting dog trainers. Good times.
What I really need is Cesar Millan. That guy can fix ANY dog.
'Cheesy Chicken Spaghetti'
Source: Adapted from Just A Pinch
1 rotisserie chicken, shredded
1 lb Velveeta cheese, regular or Mexican
1 can rotel tomatoes, regular or hot
1 lb spaghetti
1 stick butter
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
1. Cook spaghetti according to package directions. Drain and set aside.
2. Melt the butter in a large pot and saute the onion and bell pepper until soft.
3. One at a time, add the rotel tomatoes, both soups, the shredded chicken and the spaghetti to the sauteed onion mixture. Gently mix together.
4. Add the cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is completely melted, stirring occasionally to keep from scorching.
5. Serve immediately.
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