Monday, January 7, 2013

Chicken Spaghetti


  • 1 1/2 to 2 pounds boneless skinless chicken, cubed
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 pounds 2% Velveeta, cubed
  • 1 1/2 cups light sour cream
  • 1 can cream of chicken
  • 1 can cream of celery
  • 1 (7-ounce) can diced green chilies (optional)
  • 1/2 cup milk
  • 1-2 cloves garlic, chopped
  • salt and pepper to taste
  • noodles of your choice


  1. Step One

    Combine all ingredients (except noodles) in a bowl.
  2. Step Two

    Put into gallon freezer bag and freeze.
  3. Step Three

    Remove from freezer and crock for 6-8 hours on LOW.
  4. Step Four

    Cook noodles then add into cheesy chicken mix.This might look a little runny after cooking, but when it cools it will thicken. You could also add in an extra can of cream of
    soup if you desire.

1 comment :

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