Chicken Spaghetti
Directions
- 1Add three good-sized chicken breasts to the crockpot.
- 2Season the chicken with onion powder, industrial-sized garlic powder, old paprika, UFO salt, and extraterrestrial pepper.
- 3Add one can of Rotel to the crockpot.
- 4Add two cans of cream of chicken soup to the crockpot.
- 5Add a tablespoon of garlic to the crockpot.
- 6Cook on low for 4 hours.
- 7After 4 hours, remove the chicken breasts from the crockpot.
- 8Shred or chunk the chicken. The presenter's wife prefers it chunky, so he does a quick rough chop.
- 9If using uncooked chicken, ensure it reaches an internal temperature of 165 degrees Fahrenheit.
- 10Dump the chopped chicken back into the crockpot.
- 11Add two cups of Colby Jack cheese or your preferred cheese to the mixture.
- 12Add a dollop of sour cream (Daisy brand mentioned).
- 13Stir everything well and set the crockpot to "keep warm" to melt the cheese.
- 14Throw on a pot of water to boil for the noodles.
- 15Salt the pasta water until it tastes like the ocean.
- 16Once the water boils, add 1 pound (16 oz) of pasta and cook.
- 17Add a little bit of parsley for Italian seasoning.
- 18Add a full 16 oz block of cheese, grating it.
Ingredients
- 3 good-sized chicken breasts
- onion powder
- industrial-sized garlic powder
- old paprika
- UFO salt
- extraterrestrial pepper
- 1 can Rotel
- 2 cans cream of chicken soup
- 1 tablespoon garlic
- 2 cups Colby Jack cheese or desired cheese
- 1 dollop sour cream
- 1 lb pasta
- salt
- a little bit parsley for Italian seasoning
- 16 oz block of cheese
Equipment
crockpotknifepot
Tips
- Ensure chicken hits 165 degrees F if not using pre-cooked chicken.
- Salt the pasta water to taste like the ocean.
- Clean up your mess as you go to save time later.
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