Around the South, you can count on having 3 bowls of certain foods for potluck meals: Peas, Cornbread, Fried Chicken, Chicken & Dressing, Creamed Corn and Chicken Spaghetti. Never fails!
I assume that Chicken Spaghetti is a popular choice based on the fact that it is a cheap one dish meal. Although it contains milk products, it otherwise fits perfectly into our diet.
Boil 1 Springer Mountain Farm Hen. I use SMF because it is all natural & you can certainly tell the difference in the quality, taste & texture. When I boil it, I add 1 diced onion, 3 stalks celery, garlic, salt and pepper.
Thaw a small bag of frozen carrots and English peas.
Boil your noodles & drain. Return the noodles to the same pot after you have rinsed it out & add 1 Tbsp. Olive Oil.
Let the chicken cool, de-bone it & add to the noodles. Add 1 cup chicken broth & set the rest aside.
Dice garlic, 1 onion & 1 bell pepper. Then dump these and the thawed veggies into the pot.
Open 1 can rotel (undrained) & one can whole kernel corn (drained). Add both to the pot.
Dice 1/2 large block of Velveeta cheese (I prefer store brands over Velveeta) & add to the pot.
Salt and pepper to taste.
You do not want this dish to be dry, so add more chicken broth to reach the desired consistency. If you do not add enough liquid, the cheese will be very dry the following day.
Freeze any remaining chicken broth for later use. Natural Bone Chicken Broth has many uses, and it is great when you are fighting off an illness.
Serve with garlic toast, corn bread or yeast rolls.
So, not counting the onions, peppers, chili peppers from rotel and garlic, this dish includes 5 veggies (corn, English peas, carrots, tomatoes and the veggie your noodles are made from). You have a serving of meat & a serving of milk as well in this dish. The garlic and bone broth have many health benefits, and the kids love Chicken Spaghetti simply because they think it is an upscale version of homemade mac & cheese. It is a Win Win for everyone!