My friend, Rhonda, made this for me one time and I loved it!!! She has sinced passed away, but I will always cherish our friendship and think of her often when i make this dish. I hope you enjoy it :)
Ingredients:
2 whole chickens or 6-7 chicken breasts (skinless)
1 large can crushed tomatoes (32 oz)
1 large can diced tomatoes
3 cans seasoned tomato sauce (15 oz)
2 cans Rotel Tomatoes
1 lb. Velveeta Cheese
1 large can mushrooms
12-15 oz. cooked spaghetti
chicken broth from the boiled chicken
salt, pepper, garlic powder, and lemon pepper
( I try to buy the tomatoes and tomato sauce that is seasoned with green peppers and onions or Italian seasoning….just makes it taste better!)
Boil chicken until falling off bone….
~~~~Start cooking sauce about 30 minutes after you start chicken so you can add some chicken broth from chicken to sauce while simmering.~~~~
Combine tomatoes, sauce, mushrooms, and seasonings and cook over medium heat. As it comes to a slight boil, add some broth from chicken, but not too much, as it will make it greasy. Cook slow!
When chicken starts to fall off bone, remove from broth and let cool. While chicken is cooling, add cheese to sauce mixture and allow to melt. Always keep stirring sauce as it cooks as not to burn.
Add de-boned chicken and cooked spaghetti to sauce and let simmer.
If you feel it might be too “thick”, after adding chicken and spaghetti, add maybe another can of tomato sauce and some more chicken broth.
~~~Come on in for a little taste of Southern Hospitality~~~
~~~love my little black apron ~~~
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