A Recipe for Me

A Collection of Recipes from Lisa and Donna

Jeff’s Chicken Spaghetti

Jeff Hoffman is a helluva cook. He’s been catering my carriage driving event for about eight years now. I vividly recall one year when he served this dish. I finally talked him in to giving me his recipe. Of course, this is my version 🙂

This makes enough to easily feed a very hungry family of four.

What you’ll need:

  • 4 boneless, skinless chicken breasts, boiled and chopped
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped (I think Jeff uses green bell pepper; he didn’t tell me which color to use; I had red on hand)
  • 1 can original Rotel diced tomatoes with green chiles, drained
  • 1 lb Velveeta, cubed and melted
  • 1 can cream of mushroom soup with roasted garlic (I’m pretty certain Jeff uses the standard cream of mushroom soup; again, this is what I had on hand at the time)
  • 1 can cream of chicken soup
  • 1 lb of spaghetti, cooked al dente according to package directions

What to do:

As Jeff put it, “chunk it all together.” Heat through, and then combined with the spaghetti and serve!

When I made this dish, I mixed the cubed velveeta with the soups and other ingredients, letting it melt into the mixture rather than dirtying up yet another dish.

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