Walking into the house this evening was wonderful, the smell that is. I made the spaghetti sauce in the slow cooker and when I came home I made the actual spaghetti noodles.
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| Spaghetti sauce in the freezer bag |
Chicken Spaghetti
- 1.5 lbs Boneless skinless chicken breast
- 1 Bell pepper chopped
- 1 Onion chopped
- 2 lb Brick of velveeta cheese cubed
- 1.5 Cups sour cream
- 1 Can cream of chicken soup
- 1 Can cream of celery
- 1 Can Rotel (I used mild, feel free to use what you prefer)
- 1/2 Cup milk
- 2 Cloves of minced garlic
- Salt and Pepper to taste
- 1 lb angel hair (or whatever you prefer)
Combine all but pasta in the freezer bag and take out of freezer the night before you want to cook it. Cook spaghetti sauce on low for 8 hours. Cook pasta to the instructions on the box and mix in after cooked into the sauce and serve!
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| Spaghetti Sauce |
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| Chicken Spaghetti |
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| Finished Product |
This recipe was super creamy and rich. Chicken was tender and I was able pull it apart with my fork (I put the chicken breasts in whole but you can cut them into chunks if you prefer.) I will be having this for left overs and for lunch tomorrow! It is a must repeat!!
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