Chicken Spaghetti

16 oz. dry spaghetti, cooked ( two bags of angel hair)
1 lb. Velveeta Light (2%) Cheese cubed
1 whole chicken chopped or shredded
1 family size can 98% FF cream of mushroom soup
1 large can of Rotel (do not drain)
4 oz can mushroom stems & pieces, drained
1/2 cup milk Sometimes I add a can  of sliced black olives (Drained)
garlic salt, & pepper to taste
Cook noodles in salt water/ drain Mix all ingredients Bake in large bake ware at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.


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  2. Old Fashion Tea Cakes

    2 cups all purpose flour
    1 tsp. salt
    2 tsp. baking powder
    2 eggs, beaten
    1 cup sugar
    2/3 cup vegetable oil
    2 tsp. vanilla

    Preheat oven to 400 degrees. Beat eggs and stir in oil and vanilla. Blend in sugar until the mixture thickens. Stir together flour, baking powder, and salt. Stir into the oil mixture. Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet.

    Press each cookie flat with the bottom of a glass that has been dipped in sugar. If you moisten the bottom of the glass with oil before dipping in the sugar it will give you extra crunchiness.

    Bake 8-10 minutes. Do not over bake. Makes approximately 3 dozen tea cakes.

  3. Old-Fashioned Egg Mock Potato Salad

    Prep Time 20 min/ Chill Time 60 min/ Serves 8

    1 large head cauliflower, cleaned
    6 hard-boiled large eggs, chopped
    2 stalks celery, finely diced
    1 cup mayonnaise
    ½ teaspoon yellow table mustard
    ½ teaspoon kosher salt
    ¼ teaspoon black pepper
    1⁄8 teaspoon garlic powder
    Paprika, for garnish
    Fresh parsley, chopped, for garnish

    1. Chop the cauliflower into small pieces (should make about 4 cups).

    2. Set a large pot of water over high heat and bring to a boil.

    3. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender.

    4. Drain cauliflower and immerse in an ice water bath to stop the cooking process.

    5. Drain cauliflower well and then pat dry between several layers of paper towels.

    6. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together.

    7. Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving.

    Be sure to fold all of the ingredients together until the salad is a nice yellow color.

    Calories:180|Fat: 13g|Protein: 6g| Fiber: 2g|Net Carbs: 3g

  4. Potato Soup


    2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
    1 regular package uncooked bacon, finely diced
    1 medium onion, diced
    1/4 bunch celery, diced
    8 cups milk
    4 cups chicken stock or broth
    1 teaspoon salt
    1 teaspoon seasoned salt
    1 teaspoon black pepper
    1 cup salted butter
    1 cup flour
    1/2 bunch freshly chopped parsley
    1 cup whipping cream
    ***For garnish:***
    Shredded cheese
    fried bacon bits
    chopped green onions

    1. In a Nonstick 12-Quart Stockpot , boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end.

    2. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.

    3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.

    4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.

    5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

    6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.
    7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.

    8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!

  5. The Greatest Queso on the Planet!!!

    1 block (32 Oz. Block) Velveeta Cheese
    1 package (8 Oz. Package) Cream Cheese
    1 can (10 Oz. Can) Rotel
    1 can (10.75 Oz. Can) Cream Of Mushroom Soup
    1 pound Ground Beef OR Sausage (or A Combination Of Both)

    Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

  6. Mexican Chicken Spaghetti


    1 lb boneless, skinless chicken breasts
    1 lb velveeta cheese, regular or mexican
    1 can(s) rotel tomatoes, regular or hot
    1 lb spaghetti pasta
    1 stick butter
    1 can(s) cream of chicken soup, undiluted
    1 can(s) cream of mushroom soup, undiluted
    1 medium onion, chopped
    1 bell pepper, red or green, chopped
    salt and pepper to taste

    1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
    2 Remove chicken when completely done, about 10 to 12 minutes.
    3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
    4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
    5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
    6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
    7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
    8 SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.

  7. Mardi Gras Crawfish Cornbread

    2 cups yellow cornmeal
    1 teaspoon baking powder
    1 teaspoon salt
    1/4 teaspoon Creole or Cajun seasoning
    6 eggs
    2/3 cup vegetable oil
    1 yellow onion, finely diced
    8 ounces cheddar cheese, grated
    1 (12-ounce) bag frozen corn, thawed
    2 pounds crawfish tail meat, finely chopped
    1 (4-ounce) can diced jalapenos

    Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

    Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

    Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

  8. White chicken enchiladas

    8 flour tortillas
    2 cups cooked, shredded chicken
    2 cups shredded Monterey Jack cheese
    3 Tbsp butter
    3 Tbsp flour
    2 cups chicken broth
    1 cup sour cream
    1 (4 oz) can diced green chilies

    Preheat oven to 350 degrees.

    Spray a 9x13 pan with cooking spray.
    Mix chicken and 1 cup cheese.
    Roll tortillas and place in pan seam side down.
    In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

    Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

  9. Crispy Crab Nuggets

    1 pound fresh crab meat
    3 slices of white bread, crust removed or packaged bread crumbs
    1 egg beaten
    1 tablespoon mayonnaise
    1 teaspoon Dijon mustard
    1 teaspoon Worcestershire sauce
    1 tablespoon Old Bay Seasoning
    1 tablespoon parsley

    Put breadcrumbs in food processor so they are chopped up fine(to save time). In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce.

  10. Cheesy BBQ Bacon Jalapenos

    20 fresh jalapenos
    16 oz. cream cheese (2 packages), room temperature
    1 cup shredded cheddar cheese
    1/4 teaspoon cumin
    1/2 teaspoon paprika
    1 lb. bacon, cut into thirds
    BBQ sauce (Stubbs, if you're especially cool)
    40 toothpicks
    Preheat oven to 375 degrees.
    Line a baking sheet with parchment paper and set aside.
    In a large bowl, mix cream cheese and cheddar until well blended.
    Add cumin and paprika and stir until incorporated. PUT ON GLOVES.
    Slice each jalapeno in half USING YOUR GLOVED HANDS.
    Carefully remove seeds from each half WITH YOUR HANDS THAT ARE PROTECTED BY GLOVES.
    Scoop mixture and generously fill each jalapeno half.
    Cut bacon into thirds. Wrap each half with a slice of bacon and secure with a toothpick.
    lather BBQ sauce over tops of jalapenos.
    Bake for 20-30 minutes or until bacon is browned.

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  12. Baked Cheese and Broccoli Patties

    Ingredients: 2 teaspoons vegetable oil
    2 cloves garlic - minced
    1/2 onion - chopped
    1 (12 ounce) bag frozen broccoli - defrosted
    3/4 cup panko breadcrumbs
    1/2 cup sharp cheddar cheese
    1/3 cup Parmesan cheese
    2 eggs - beaten salt/pepper

    preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently. To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste. Mix together and form into patties, place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

    yields: 8 broccoli patties

  13. Taco Lasagna

    1 pound ground beef
    1/2 cup chopped green pepper
    1/2 cup chopped onion
    2/3 cup water
    1 envelope taco seasoning
    1 can (15 ounces) black beans, rinsed and drained
    1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
    6 flour tortillas (8 inches)
    1 can (16 ounces) refried beans
    3 cups (12 ounces) shredded Mexican cheese blend


    In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
    Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
    Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 9 servings.

  14. Dr Pepper Pulled Pork


    3-4 lb Pork Loin Roast
    Pork Rub or your favorite seasonings
    12 oz Dr Pepper
    Barbecue Sauce (to taste)


    Season pork with your rub on all sides.
    Place in slow cooker.
    Pour in Dr Pepper.
    Cook on low 10-12 hours.
    Drain most of the liquid.
    Use tongs to shred pork.
    Add barbecue sauce to taste (I use a whole bottle)
    Stir well and reduce temp to warm for serving.
    Serve on buns with cole slaw on the sandwich or on the side (optional).

  15. Butterfinger Pie


    1 1/2 cups chocolate graham crackers, crushed (1 packet, 9-10 crackers)

    6 tablespoons butter or margarine, melted
    1 Butterfinger candy bar, crushed
    8 ounces PHILADELPHIA Cream Cheese
    1 teaspoon vanilla extract
    1/4 cup dark brown sugar
    1/4 cup granulated white sugar
    1/2 cup creamy peanut butter
    16 ounces Cool Whip, unthawed
    8 oz ounces Cool Whip Extra
    8 mini pie pans or ramekins***
    2 Butterfinger candy bar, crushed (divided into 2 bowls)
    1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
    1 ounce crushed peanuts


    FOR PIE CRUSTS: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger). Divide mixture evenly among eight mini pie pans
    , and press firmly into bottom and sides. Put pie shells into freezer to chill until ready to fill.

    FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.

    TO FINISH: Evenly divide pie filling into eight mini pie pans
    . Garnish each pie evenly with the 8 oz ounces Cool Whip extra, crushed Butterfing, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover each pie and freeze for at least two hours before serving.

    ADDITION: This can all be made into one large pie that serves 8 or into 8 mini pie pans
    for parties and other get togethers.

  16. Chicken Pot Pie Biscuits


    8-count biscuits
    1 cup cooked chicken breast, diced (any leftover chicken works)
    1 (10 1/2 ounce) can reduced-fat cream of chicken soup
    2/3 cup shredded low-fat cheddar cheese
    1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
    1 teaspoon dried parsley flakes
    1 teaspoon of minced onion
    1/4 teaspoon black pepper
    1/2 teaspoon salt

    *Preheat oven to 400 degrees.

    Cook the chicken however you like, then cut into small pieces

    Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

    In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

    Evenly spoon chicken mixture into prepared biscuit cups.

    Bake for 12 to 15 minutes or until golden brown.

    Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

  17. Southern Chicken & Dumplings
    By: David Triche

    5 lbs. Chicken Leg Quarters
    64 oz. Chicken Broth or more
    3 stalks Celery, chopped
    2 Onions, chopped
    2 Tbsp. Chicken Base or Granules
    1 (10.75 oz.) can Cream of Chicken Soup
    1 (10.75 oz.) can Cream of Celery Soup
    Salt & Pepper to taste
    Cornstarch (optional)

    2 cups Self Rising Flour
    1/4 cup Shortening (like Crisco)
    3/4 cup Buttermilk

    In a large pot, put in chicken and fill with water about 3 inches above the meat. Bring to a boil. Once at the boiling stage, time it for 30 minutes.

    As your chicken is boiling, prepare your dumplings:

    Sift flour into a large bowl. Add the shortening and cut it into the flour using a fork, until it forms pebbles. Make a well in the center and add buttermilk and mix well. Dough will be a little sticky. Form mixture into a ball and turn out onto a lightly floured surface, kneading until the dough is not too sticky, adding a little flour if needed. Using a rolling pin, roll out the dough about 1/4 inch thick. Use a pizza cutter or knife to cut into 1 inch squares.

    Once the chicken has finished boiling, take off fire. Remove chicken from pot at let cool. Strain the pot to remove any bones that may have separated from the chicken. Reserve all the chicken broth. Place about 64 oz. of broth back into the pot and add the two soups, chicken base, onions, salt and pepper. Heat to medium and cook for 20 minutes or until onions are tender. Taste and adjust any seasonings.

    De-bone chicken and add to soup mixture once the onions are tender and then reduce heat to low. When mixture starts to bubble slightly, add the dumplings, gently pressing them down into the broth. Cover and simmer for about 15 minutes. If soup mixture is not as thick as you would like it, add a mixture of cornstarch & water to thicken. Take off fire and let the hot juice finish cooking the dumplings. Serve.