Creamy Cajun Chicken Spaghetti

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Trim fat off of chicken breasts and save for chicken stock bag.
  • Boil the chicken in large pot with water for 45 minutes.
  • Wash vegetables. Dice onion and chop celery.
  • Heat small amount of canola oil in a medium skillet over medium-high heat.
  • Saute celery until translucent, about 3-4 minutes. Add onion and saute until translucent. Set aside.
  • Remove chicken from stock pot and allow to cool.
  • In remaining chicken stock, cook whole wheat spaghetti noodles according to package directions.
  • Shred or cut chicken breasts into small pieces and transfer to a large bowl.
  • Cut Velveeta into cubes.
  • Mix Velveeta, cream of chicken, cream of mushroom, Rotel, onion, celery, spaghetti noodles, and seasoning to bowl, stir until well mixed.
  • Throw everything in the Crockpot or oven until cheese melts and spaghetti is warm throughout.
Advertisement