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Cheesy Chicken Spaghetti
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1/4 Block Velveeta cheese-cut in cubes
1 small box spaghetti noodles
7 chicken drumsticks or 4 breasts for white meat
1 Tbls. butter or margarine
4 large celery sticks, diced
1/2 cup diced onion
1 can Rotel tomatoes
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Boil chicken drumsticks until they float. Remove them for de-boning.
Boil spaghetti noodles in the same water as chicken after removed.
In a small pan, saute butter, celery, onion, and add chicken and Rotel.
When noodles are done, drain and add cheese cubes. Add 1 Tbls. of milk if needed and mix until cheese is melted, then add pan full of sauteed ingredients.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
United States |
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| This recipe has been viewed 11516 times. |
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