Chicken Spagetti

When I moved to Texas I was treated to a dish called Chicken spaghetti. I  had envisioned a spaghetti sauce with chicken chunks instead of beef.. boy was I wrong. The dish is creamy and different from what most people think of spaghetti. It is a good recipe to bring to church functions and pot luck dinners as it is easy and feeds a lot of people. So, for you Northerners that have not heard of it, give it a try.


  • 1/2 cup diced bell pepper
  • 1/2 cup oleo or olive oil 
  • 1 medium diced onion
  • 2 can (12 oz) chicken broth more or less to taste
  • 1 can (12 oz) of cream of chicken soup
  • 1 can (12 oz) of cream of mushroom soup
  • 3 cups of diced cooked chicken
  • 1 can (16 oz) of rotel tomatoes
  • 1 pound thin spaghetti cooked in; chicken broth
  • 1/2 pound of velveeta cheese sliced; more or less to taste
  • salt and pepper to taste



In a large skillet,  saute bell pepper and onion in oleo or olive oil if you prefer.  Cut chicken into bite-size pieces as it’s cooking. Use 3 cups of chicken. I’ve used canned chicken as well as dropping a whole bird in water and simmering till done, then removing the meat. If you boiled the bird, you have to stock to use for the spaghetti.

 Cook the spaghetti in boiling water or chicken broth until just slightly cooked “al dente”.  Add cut up chicken, all soups and the Ro-tel tomatoes. Stir into the spagetti. Cut the Velveeta into chunks and add.. stirring until melted.

Serve up a large portion and enjoy! The Ro-tel adds some kick.. if it is too much, use less the next time.

Published in: on March 5, 2010 at 1:20 am  Leave a Comment  
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Cheesy Potato Soup

I’m not sure where I got this recipe.. but it is a favorite and a delicious rib sticking meal for these colder days we are stuck having.

  • 1 C  pared potatoes – diced
  • 1/2 C  celery – diced
  • 1/2 C  onion – diced
  • 1 1/2 C   water
  • 2  bouillon Cubes
  • 2 C  milk
  • 1/2 C  Sour Cream
  • 4   tsp flour
  • 8 oz  Velveeta
  • 1/4  tsp pepper

Combine potatoes, celery, onion, water, bouillon and pepper in large sauce pan. Cover and cook until potatoes are tender. Add 1 Cup milk and heat. Mix sour cream, flour and remaining milk together. Gradually stir into soup base. Cover and cook over low heat, stirring constantly until thickened. Add cheese and stir until melted. Serve with crackers and bacon to make a delicious winter warm up.

Published in: on February 28, 2010 at 6:07 pm  Comments (2)  
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BaCoN ChEddAr DiP

 We are pulling the shop apart and getting ready for our Open House on November 7th. We will have some of our dip mixes made up for sampling. A favorite last year was the Bacon Cheddar mix. Great mixed as stated on the package, but here is another delicious recipe sure to please the crowds.


Big Game Beer Cheese Dip Ingredients:
1 pkg. Bacon & Cheddar
Cheesespread Mix
16 oz. Velveeta® processed cheese
16 oz. cream cheese, softened
1 cup beer

Directions: Cut Velveeta® into 1-inch cubes and microwave in a large mixing bowl until melted. Then mix in softened cream cheese, beer and Bacon & Cheddar mix. Put mixture into a slow cooker (smaller size) and cook on high until melted together. Serve with tortilla chips, pretzels, bread chunks or wheat crackers.

Published in: on October 25, 2009 at 1:12 am  Leave a Comment  
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