Posted: 15 May 2010 02:13 AM     [ Ignore ]  
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Total Posts:  3
Joined  2010-05-15

In, a large sauce or saut? pan, combine chicken, onion, bell peppers, mushrooms and garlic. Cook until onion and peppers are limp and translucent.

Cut Velvetta into cubes and start to add, at this point you may not want to use the whole pound of Velvetta but it depends on how cheesy you like it.

Do not drain any juice; this will help to thin out Velvetta into a sauce. Experiment with garlic, cooking is not an exact science.

Posted: 25 June 2010 06:46 AM   [ # 1 ]     [ Ignore ]   [ # 1 ]  
I've Only Posted Once!
Total Posts:  6
Joined  2010-06-25

1 box (7 oz.) spaghetti, break into 2-in. pieces
2 cups cooked chicken, chopped
1 cup (4 oz.) shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 med. onion, chopped
2 cans (4 oz. each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1/4 tsp. salt
1/8 tsp. pepper
Additional shredded cheddar cheese for top, if desired.

Cook spaghetti according to package directions, drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2 qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through. Makes7-8 servings.

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