Chicken Spaghetti

Whole family loved it!! Even all the leftovers were polished off. I originally found this recipe on Pinterest and edited it to my liking.


1 Rotiserrie Chicken (oringinal flavor)

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Rotel Original (if you like it really spicy you can go for HOT, or if you dont want any spice you can use the mild)

12 oz. Spaghetti Noodles ( do not recommend using thin)

8 oz. Velveeta cheese cubed (use lite for healthier option)

1 small onion (or half of a large one)

2 cloves garlic ( you can always add a little more if your a big fan, my family is not)


Prep water to get noodles cooking (dont forget to salt your water) cook to al dente.

Preheat oven to 375

Saute garlic and onions until onions are tender

In a large mixing bowl combine chicken, garlic and onions, soups, rotel, and cheese together.

When noodles are done strain and combine with other ingredients in large baking dish. It wont mix very well or look very nice at first but don’t force it. Place in the oven for 10 minutes and mix again. Then place in oven for another 10 minutes and stir again. You only want to warm the dish and melt the cheese. Depending on your oven and dish you made need a third 10 mins.

I served with garlic bread and sweet corn.


Just Like Grandma’s (with a Twist) Vegetable Beef Soup.

Since I was a kid I have always loved “Grandma’s Soup”, so when I started getting into cooking on my own I wanted to master it. I took multiple recipes including my own grandmas and pulled bits and pieces from each to put together my ideal vegetable beef soup, and after a few tries on my family I came up with the ideal combo.


3              Cubes tomato bouillon

4              Cubes chicken bouillon

2 tbsp    Celery Flakes

2 cups   Potato (chopped into approx ½ inch cubes)

1 tbsp    Chili Powder

1               Bell pepper finely chopped

2 cups   Carrots sliced

2 cups    Squash/Zucchini ( I like to use a combo of both)

2 cups   Yellow onion finely chopped

2              Cans fire roasted tomatoes with medium green chilies

1              Can tomato sauce

4              Cloves garlic minced

4-6 cups Water (depending on how thick you like it, can add water as you go)

Approx 3 lbs stew meat, or  beef shoulder roast sliced into about 1 inch cubes ( I prefer to use the roast)

1 lb         Pasta of your choice


Season beef with salt and pepper

Add beef to stew pot and brown in hot olive oil

Add carrots, onion, garlic, and bell pepper… cook about 4 minutes or until veggies begin to soften

Add water, bouillons, tomatoes, tomato sauce, celery flakes, and chili powder, then let pot come to a boil.

Once pot comes to a boil lower heat and add potatoes.

Allow to simmer for 45 mins or until meat is tender, add zucchini and squash in the last 10 minutes.

After about 20 mins of boiling check your flavor, you may want to add salt or chili powder to adjust it more to your personal liking.

** if you like it hot add a little cayenne pepper when you add the chili powder