This recipe is ideal for a hearty main dish. It is also great for potlucks or to feed a crowd! Leftovers also freeze well if needed. This spaghetti is sure to be on the “most requested” list.
In a large pot, place the fryer or chicken breast and add chicken stock. Add enough water to cover the chicken and boil until tender. When done, remove the chicken and reserve the stock.
Sauté vegetables in oil or butter until tender and set aside.
Boil the spaghetti in the chicken stock until al dente, per directions on box.
Debone the chicken & cut into pieces.
With the spaghetti still in the chicken stock, add vegetables, chicken, cream of mushroom soup, ROTEL, and cheeses.
Add Tony Cachere’s seasoning to taste.
The soup will be thin at first, but will thicken slightly.
Recommended Sides: Garlic bread & green peas
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