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How to Make Creamy Cajun Chicken Spaghetti
- Trim fat off of chicken breasts and save for chicken stock bag
- Boil the chicken in large pot with water for 45 minutes
- Wash vegetables
- Dice onion and chop celery
- Heat small amount of canola oil in a medium skillet over medium-high heat
- Saute celery until translucent, about 3-4 minutes
- Add onion and saute until translucent
- Set aside
- Remove chicken from stock pot and allow to cool
- In remaining chicken stock, cook whole wheat spaghetti noodles according to package directions
- Shred or cut chicken breasts into small pieces and transfer to a large bowl
- Cut velveeta into cubes
- Mix velveeta, cream of chicken, cream of mushroom, rotel, onion, celery, spaghetti noodles, and seasoning to bowl, stir until well mixed
- Throw everything in the crockpot or oven until cheese melts and spaghetti is warm throughout
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
33g
Fat
40g
Carbs
27g
