2-3 lbs chicken
8 oz velveeta cheese
8 oz cream cheese
1 can cream of mushroom
1 can cream of celery
1 can cream of chicken
16 oz of spaghetti noodles
To begin you need a large pot filled with water so that it will cover all the chicken. Start heating your water to boiling so you can stick your chicken in there to boil it.
|If you don't have one of these you need one! It is a stone that doesn't let your water boil over! I found one at Bed Bath and Beyond! Best $4 ever!|
Once you have your water at a boil stick you chicken in the pot and let it begin to cook. Stir occassionally.
While your chicken is buys boiling start cutting the velveeta into little squares so it melts easier.
After you have done this, take out the chicken, but DON'T DRAIN THE POT!! You are going to use the water you boiled the chicken in to boil the noodles (for flavor). Start those on low heat.
Take your chicken and begin tearing it off into bite size pieces. Beware it is VERY HOT. Have either some kitchen gloves or give it a few minutes to cool. Set chicken aside and continue on.
Begin heating all your soups, rotel, and cheeses. Put the soups in first so your cheese doesn't stick to the bottom of the pot.
|Add all 3 soups|
|Your cream cheese|
|And velveeta. You need to watch this and stir a lot so it doesn't burn.|
Keep this on a low heat and stir occasionally until everything is melted into a thick creamy mixture.
Once you have done this, take the big pot that you have your noodles in and drain those out and leave the noodles in the collandar.
Then put your melted cheese and chicken into the big pot (so everything will fit).
And then mix it all together. First the chicken and cheeses, then add the noodles.
This makes a TON of food! It is great and super easy if you are having to feed a large crowd. It makes a 9X13 and another slightly smaller container. It also freezes EXTREMELY WELL.
So hopefully this hasn't been too confusing for yall. Here is a picture of the picture of the recipe card if you would prefer to follow that.