Homemade Chicken Spaghetti
My name is Mindi Keese! Let’s get cooking!
Bring 5-6 chicken breasts to a boil in a large pot.
After about 10 minutes of boiling, chop the chicken with the Salad Choppers in the large batter bowl
After you remove all the chicken, reserve one cup of the water.
Add a box of spaghetti noodles to the boiling water. Break noodles in half and add salt.
Chop half a box of Velveeta Cheese into cubes.
Add a can of Cream of Mushroom, Cream of Chicken, and 1 cup Half n Half.
Microwave the cheese mixture for 4 minutes and drain the spaghetti noodles.
Use the Food Chopper to chop one onion and two stalks of celery.
Sauté the onions and celery with a stick of butter, on medium heat, in a sauce pan.
Cook until soft and tender. It smells so good!!!
In a large bowl, combine the noodles, cheesy mixture, reserved water, chicken, and sautéed mixture.
Stir and transfer to the large baking stone.
Grate a cup of cheese using the Adjustable Grater.
Then bake at 350 degrees for 30 minutes, uncovered.
Let it sit for 10 minutes before cutting into it. Yum!!
Gluten-free Pumpkin Bread
Simple & Quick Gluten Free Pumpkin Muffins
Spicy Ramen Pho (Vegan + GF)
How To Create Your First Jumprope
Made with Jumprope