December 29, 2016


This is true Comfort Food.  Yummy, cheesy, pasta with chicken.  What makes it a bit different and so good is a small can of chopped green chilies.

If it is time to start your New Year's diet, this dish definitely isn't "diet food", but my motto is "quality over quantity".

I made this yesterday for supper.  Chicken Cheesegetti with garlic Texas Toast.  As you can see from the photo, it is on a salad plate; not a dinner plate.  Small portions, right?

I absolutely love pasta, and this is exactly the kind of dish I love to fix and eat in the winter.

My Christmas dinners (and I made a big dinner Christmas Eve and another big dinner on Christmas Day) were sort of labor intensive. And it always seems when I cook and entertain, I never truly enjoy the food.   Probably because I'm a little "jacked up", but this hit the spot.

I have made this dish for many years, but hadn't made it in a long time.  It was only for my hubby and I; so, I didn't make the full recipe.  

I hope Christmas was lovely and meaningful for you!!

Chicken Cheesegetti

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

Place chicken breasts in a slow cooker and pour chicken broth over chicken.  Add water if you need more liquid.  Cook on low for 9 hours - or until chicken is done.  Drain liquid into saucepan.  Add spaghetti.  Cook spaghetti according to box directions.  Shred chicken breasts and add to spaghetti.   Add Velveeta cheese, mozzarella cheese, chicken, chopped green chilies and soup to spaghetti.  Cook until cheeses melt, stirring constantly.  Add salt and pepper.

Serve to Family and Friends!


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