Ingredients
7 oz. spaghetti
1 can Ro-Tel tomatoes
8 oz. Velveeta cheese
1 large onion
1 small can English peas
1/4 bell pepper, chopped
1 whole chicken (I use breasts only)
1 can cream of mushroom soup
1 stick butter
dash of red pepper
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Boil chicken until cooked and tender; salt and pepper the water. Save broth to cook spaghetti in. Debone chicken. Saute onion and bell pepper in 3/4 butter. Drain spaghetti and return to pot. Melt cheese in hot spaghetti and 1/4 butter. Add Ro-Tel, peas, corn and cream of mushroom soup. Add red pepper. Stir. Saute onion, bell pepper and chicken. Stir until all cheese is melted. Pour in casserole dish. Bake at 350° for 1 hour, then reduce heat to 200° for about 1 hour.