The most perfect food in the world may very well be a creamy, rich concoction called chicken rotel. It has long been a favorite of mine, and I thought everyone knew of its wonder. I learned recently, though, while talking to a friend of mine not from around here that its awesomeness was not worldwide. Shame.
Aside from its abilities to warm the tummy and heart, this recipe is also great because of its flexibility. It is highly modifiable. Want more chicken? Noodles? More creamy, rich cheese? Adjust all you want.
My recipe goes like this:
a whole chicken
Spaghetti-about half a box worth or half a pound
one can of rotel, half drained
one pound/box of Velveeta
one small jar of mushrooms
one can of sweet peas
In a large pot, cover your chicken with water. Add salt and pepper and bring to a boil. Allow to slowly boil for almost an hour. The meat should fall off the bone when you pick up a piece. When your chicken is done, pull it out of the water to cool.
In the same water that you cooked the chicken in, cook your spaghetti following the package directions. Save a little of the broth-about half a cup- to thin things out if necessary later.
When the chicken is cool enough, pull the meat off the bone. In a large bowl, mix everything together while your pasta is warm. If it looks a little thick, add the broth but don’t make it too soupy unless you want it that way. This will melt the cheese and make a gooey wonder. Ahhh.
You’ve got it all here: cheese, pasta, chicken. It is devine.
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