| | Directions | | I boil my chicken pieces the day before I make the spaghetti. Add in half the onion, all the celery, garlic, carrot pieces, salt and pepper. When done, remove from heat, cool slightly, remove chicken and veggies, put away for tomorrow. Refrigerate stock over night and skim the fat off. Next day, heat the stock, add remaining onion, cook for about 15 minutes, add spaghetti and Rotel and cook until spaghetti is done. Add cubed Velveeta and stir until melted. Add in the boned and skinned chicken and ENJOY!!! |
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| Ingredients | | - |  | 4 chicken leg quarters, with bone and skin |
| - | | 1 package spaghetti (16 ounce package) |
| - | | 1 onion, chopped (large) |
| - | | 2 stalks celery, chopped |
| - | | 3 - 4 cloves garlic |
| - | | 1 carrot, thin crescents (large) |
| - | | 1 can Rotel tomatoes, mild or regular |
| - | | salt and pepper to taste |
| - | | 1/2 pound Velveeta cheese |
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