Tag Archives: Velveeta

Foodie Page, Stockyards City Cookbook

Chicken Spaghetti

I have made something similar to this in the past, but I called it Rotel Spaghetti and it had fewer ingredients.  Basically my recipe consisted of Rotel cheese dip with spaghetti and chicken mixed in.  This is a little “fancier” version.  I must say I have only cooked one or two things that my family did not like. This recipe they loved.  It is great for a busy school night where you don’t have a lot of time between, school, work, and extra curricular activities.  I have included a tip to  make this an extra quick dish.  So, let’s get cookin’!

CHICKEN SPAGHETTI

by Kim Mask

16 oz. box of Velveeta
1 can Rotel
12 oz. Thin Spaghetti
2 large cans of Chicken
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup

Cook  Spaghetti as directed on package.  While spaghetti is cooking cut Velveeta into cubes.  Drain Spaghetti, combine all ingredients in a 9 x 13 inch dish and bake for 45 minutes at 350.

Cooks Tip; If you are in a hurry you might want to speed this up some by melting the Velveeta mixed with the Rotel in the microwave, mix in the rest of the ingredients and pop in the oven until hot.

Happy Cooking,

[jani]

Foodie Page, Stockyards City Cookbook

Mmmm Mmmm, Good and I’m Not Talking Campbell’s

4 Comments

Winter is definitely here and there is nothing like a bowl of hot homemade soup to warm the soul.  I know, your probably thinking, “My man doesn’t think soup is a meal.”  Well, he won’t even realize that he is eating soup unless you tell him!  This is a hearty bowl of  beef and potatoes you’ll find so easy to make it will be on your list of go to recipes.  My man, the one who doesn’t eat leftovers , even had this for lunch the day after I fixed it for dinner!  So, lets get cookin’.

Cowboy Tortilla Soup
by Dustie Butner

1 lb Ground Beef, browned and drained
3 Cups Water
1 box Au Gratin Potato Mix (used dry)
2 Cups milk
1 Cup Salsa (any kind)
1 (16 oz.) can Ranch Style Beans (I used the ones with jalapenos)
2 Cups Velveeta Processed Cheese
1 (12 oz.) can tomatoes and green chilies (optional)

Combine browned ground beef, dry potatoes and water in soup pot on stove.  Cook on medium until potatoes are tender.  Add milk, salsa, beans, dry potato mix and cheese.  Heat on low until cheese is melted.  Add tomatoes and green chilies (Rotel).  Cook on low until thoroughly heated.  Serve with crushed tortilla chips, a dollop of sour cream and cheese on top.

I used skim milk, because that is all I ever buy and I would recommend rinsing the Ranch Style Beans to remove the “grease” from them if you are trying to eat healthier.

I hope you like this great recipe as much as my family and I do!

Happy Cooking,

[jani]