We started by de-boning a rotissserated chicken. Then put some seasoning blend veggies (onion, bell pepper ad celery) into a large dutch oven with a big dab of chopped garlic.. Sauteed that for a while. Then added two cans of cream of chicken soup, two cans of rotel, cut up a pound of velveeta, and 16 oz (2 cups) of half-and-half. Added the chicken, and it looked like this.
|I could drink this stuff with a straw.|
Boiled a couple of pounds of spaghetti then put it into two casserole dishes, poured the sauce over it, ad covered it with shredded cheese. Ran it into a 350 oven until the cheese melted.
Serve with garlic bread. We fed an even dozen people for lunch, and we barely have leftovers.