Recipe by ragingtexan
My mother and grandma used to make this all the time when I was a kid. I loved it then, and I still love it today. *This is practically the same as Darlene Summers' recipe, I didn't notice until after I had posted the recipe. Didn't want to steal any of her credit... :P
Top Review by jrusk
Jul 10, 2004 -This was great!!! It seemed unusual and that's why I tried it. It was terrific, I will have it again. Thanks Diana! I did change it to my taste by using lots of onions!, replaced the celery with red, yellow & orange peppers and used some minced garlic & pinch of hots. 10/25/09- I can't believe I've been making this for so many years. Over time I've made just a few changes that kinda makes it my own. This is great to make for a small get- together. My girlfriends love this and even offer to help chop and shred if I'll cook this.
- 3 stalks celery, chopped
- 1⁄2 medium yellow onion, chopped
- 1 (14 1/2 ounce) can diced tomatoes (Ro-tel tomatoes, preferably)
- 1 (10 3/4 ounce) can cream of mushroom soup (or cream of chicken if you don't like mushrooms)
- 3 medium boneless skinless chicken breasts
- 1⁄2 lb Velveeta cheese, cubed
- 3 tablespoons extra virgin olive oil
- 1⁄2 lb spaghettini
Directions See How It's Made
- First, place the chicken breasts in a pot with enough water to cover them.
- Boil the chicken until completely cooked.
- Remove from heat, pour chicken stock into a bowl and set aside for later.
- Set chicken breasts aside to cool and chop the vegetables.
- By the time you're finished chopping, the chicken should be cool enough to pull apart.
- Separate it all into small pieces and set aside for later.
- Warm the olive oil in a large saucepan over medium heat.
- Add the celery and onion and sauté until onions are clear.
- Then, add the soup and diced tomatoes, and mix together.
- Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
- Let that simmer for around 15 minutes.
- Then add the 1/2 pound of cubed Velveeta.
- Let that dissolve into the mixture, and then add your chicken pieces.
- You might have some left over, depending on how meaty you prefer your sauce.
- Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
- Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
- Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
- Drain your spaghetti, and add the sauce to the pasta.
- Mix thoroughly and serve immediately.
- The sauce is very versatile and can be used on any sort of pasta.
- A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.