Chicken Spaghetti III
OK just made this for the second time with a few changes.
First time, I didn't have green onions, so used a chopped sweet onion. Also didn't have the chili & pepper tomatoes, but used a garlic & olive oil. And didn't have velveeta (husband doesn't like it), so used shredded cheddar.
Sauce seemed a little thick to me so I added about a half a can of milk.
My husband & I loved it, as stated in a previous review.
THIS time, I doubled the recipe, to make for my husband to take to "deer camp".
I used 1 can tomatoes with chili peppers, 1 can of tomatoes with garlic, oregano & basil & 2 cans of cream of mushroom soup. I did use the green onions this time, but also added an 8 oz can of mushrooms and a chopped bell pepper (red, last one from our garden). I sautéed all of these before adding to the sauce.
I had also made a Rosemary & Lemon Chicken recipe (of course, from AllRecipes), for dinner and made extra breasts to use in this recipe.
For the cheese, I again added an 8 oz bag of shredded cheddar and also added an 8 oz bag of a 6 cheese blend (mozzarella, provolone, Parmesan, Romano, fontina & asiago).
I'll get my husband to sample it, soon. I hope it is good. I haven't really tasted it yet, but hoping it will be OK to freeze.
Waiting for it to cool, now. Did not add the spaghetti, thinking that can be added at camp, to save room.
Will let you know what the guys think when they return!
UPDATE! They LOVED it!! Thanks again for this recipes!
6 users found this review helpful
Oct. 7, 2012