Also, chicken spaghetti-
5-qt pan about 2/3 full of water. Boil 2-4 chicken breasts until cooked. Remove ckn from water (KEEPING the water) let cool, then dice & put to the side. Meanwhile in a saute pan, sweat 1/2 C each of chopped green papper, onion & celery in 1 T of oil or butter. Then add 15 oz can of cream of tomator & cream of mushroom soup & 1 can of sliced or pieces mushrooms. Also, 1 tsp each of black pepper, chili powder, & paprika. Combine well, then cover & simmer. Add 1-1/2 tsp of salt to the reserved water & bring to boil, then add 1-12 to 16 oz package of Dumplin noodles. Cook at directed.
When noodles are cooked, add chicken back to the pasta/AND water (water should be down to 1/2 or less in the 5 qt pan. *If not, pour a bit off, but save in case you have to add it back in.) Add the simmering mixture into the ckn/noodle water. Add 1 lb chopped Velveeta. Stir until blended. Serve when cheese is melted.
at 8:49 AM on Jul. 3, 2010