Those who know me well, know I love to cook! Every weekend I like to try a new recipe out on my family and this week my family just loved it - so I just had to share! I decided to make Ay Caramba! Chicken Spaghetti, a recipe I came across completely randomly! I was actually googling bird house images and found this at The Apron Queen's Reviews. Go figure! Anyway, it completely caught my eye and I ended up making it and am so glad I did! Oh, and the photo came off the Apron Queen's site because I didn't take a picture of mine - we ate it too fast!
Here is the recipe:
3-4 chicken breasts (boneless, skinless, bite-sized pieces)
1/4 - 1 cup colorful bell peppers (diced)
Small onion (diced)
1/4 cup butter or margarine
12 oz of Mexican Mild Velveeta cheese
10 3/4 oz can cream of chicken soup
1 cup milk
10 oz diced tomatoes (optional- with green chiles)
1 package of taco seasoning mix
16 oz of spaghetti (cooked)
1) Put on your apron! And heat the oven to 350 degrees.
2) Prepare the spaghetti per package directions. Drain and set aside.
3) Saute the chicken, bell peppers and onions in butter or margarine in a large nonstick skillet over medium heat until cooked through, for approximately 5-10 minutes.
4) In the same skillet, add the Mexican Mild Velveeta cheese, cream of chicken soup and milk. Heat until melted, stirring frequently. Add the diced tomatoes and taco seasoning mix and cook until heated through.
5) Spoon the spaghetti into a 13x9 inch baking dish sprayed with cooking spray and cover with chicken and cheesy tomato sauce.
6) Bake 15-30 minutes until cheese is bubbly. Serve with a simple salad, garlic bread and tall glasses of sweet iced tea. Save room for fun Reese's cupcakes.
7) Do not forget the secret ingredient. You MUST perform the Chicken Dance at least once while cooking.
My son helped me in the kitchen with this one since it does take a little bit of prep time. And yes, we did do the chicken dance which my husband found very entertaining! I did alter it some to meet my familiy's likes, which meant using onion powder instead of onions and omitting the bell peppers. Also, I used the cilantro & lime Rotel because it is our fav and just adds a little something extra to the flavors in a dish. I also just used regular Velveeta because I could not find Mexican Velveeta for the life of me at the store. Any other time they have it, but when I need it, no. That's my luck. However, my family thought it was perfect just the way it is and I probably won't change a thing when I make it again. It was just so yummy! This recipe makes a large portion. We had enough leftover for all of us to have leftovers for lunch and we all had seconds last night too!
I also wanted to bake some chocolate chip pecan cookies, but didn't get to it so I am gonna bake those tonight while trying to finish my scrapping I need to get done. I got one layout done that I need to post and have several projects I have to finish up for The Lime Light DT. So, you should be hearing more from tonight or in the morning! In the meantime, cook this dish! You will love it!
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