June 5, 2015

Chicken Cheesegetti

Pasta and two kinds of cheese.  
This is truly comfort food and its very best.    

I've made this for my family for many years.  When my sons were little boys, I made it often.  It was one of their favorites.  My mother made it, and my sister would make it for her family, as well.

I found it years ago in a cookbook I bought.  You know the kind that organizations sell for fundraisers.  It is the best cookbook.  I find that these cookbooks have family-friendly recipes.  By that I mean, they are relatively easy to make with ingredients that are easy to find and won't break the bank, and the whole family likes them!  This one is not only perfect to serve to family or friends, it is also a great dish to bring to a potluck at school, church, or wherever you happen to need to bring something in one pot.  

Add a little side salad, and dinner is ready!  The great thing about this recipe is that it is started in a Crockpot.  You can put it on in the morning, and the chicken will be done when you get home from work.  So you have a head start.   And if you are taking it somewhere, it can go back in the Crockpot to transport and plugged in to keep it warm.  I almost always cook my chicken in a Crockpot.  It just tastes better to me.  It is easier to break up, and it is tender, moist, and cooks perfectly every time.

Chicken Cheesegetti

(Adapted from Beta Sigma Phi Comfort Foods Cookbook)

2 chicken breasts
1 4-ounce can chopped green chilies
1 32-ounce box of chicken broth
16 ounces spaghetti
8 ounces of Velveeta Cheese, cubed
8 ounces mozzarella cheese, shredded
1 10-ounce can of cream of chicken soup
Salt and pepper to taste.

Place chicken breasts in Crockpot and pour 32-ounce box of chicken broth over chicken.  Cook on low setting until chicken is done.  (Approximately 8 to 9 hours).  Strain liquid into a dutch oven, adding in more water, if needed.  Salt liquid.  Bring to a boil and add spaghetti and cook spaghetti until tender.  Reduce heat to low.  Shred chicken into bite-sized pieces.  Add Velveeta cheese,  mozzarella cheese, chicken, chopped green chilies and soup to spaghetti.  Cook until cheeses melt.  Add pepper.  Serves 8.  (You can cook more chicken breasts, if desired.   The original recipe calls for six boneless, skinless chicken breasts.  I used bone-in.  It makes a richer broth, and the chicken is more tender.   This is a personal preference.  To me, a recipe is a guide, not a blueprint that has to be followed exactly.)

Serve to family and friends!


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