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1
Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot).
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2
Bring to boiling on medium-high heat, then reduce the heat.
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3
Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes).
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4
Remove chicken.
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5
When cool enough to touch, cut into bite - size pieces.
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6
Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup.
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7
Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan.
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8
Melt butter in skillet over medium-high heat.
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9
Add onion and celery.
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10
Saute until good and tender.
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11
Add to saucepan.
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12
Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup).
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13
Simmer over medium to medium-low heat until Velveeta has melted through, stirring often.
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14
Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well.
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15
I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas.
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16
Add cooked spagetti and mix well.
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17
Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
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18
Bake at 350F for 30 minutes to 1 hour, or until bubbly.
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19
Cool for 5-10 minutes and serve.
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20
**This makes a LOT!
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21
I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date.
