Friday, October 21, 2011

velvetta pasghetti

(your probably looking at this photo thinking what the heck.. well i didn't take the picture the night i made the dish i took leftovers to the office the next day and then realized i hadn't taken a photo and well took one at work with my corelle plate ha)


i realized i fibbed before.. well not fibbed i was incorrect.. when i stated i would only eat about 6 things because i forgot a few that i would eat one being velvetta spaghetti.. ohh how i loved velvetta spaghetti.. my grandpa aka daddybob would make it for us kids when we would stay the night. sadly my grandpa passed away when i was in 6th grade.. :( so as a treat my mom would make us velvetta spaghetti in his honor.


of course shelby doesn't like it because it's "processed" cheese.. and since i am the one that raised the cheese snob i have to live with it.. now i actually hadn't made it in years.. probably 8 or 9 and not sure what got into me this time but i had a hankering for it and had to have it.. i sent pete to the store and he came back with the wrong ingredients and guess what it tasted wonderful.. he bought the mexican velvetta.. i liked the mexican flavors in it .. definitely a home run and a simple meal to make on a night when you don't have much time.. it's super easy, very filling and with a side salad and crusty bread makes a wonderful meal.. this time i added cut up cooked chicken because pete is a meat guy and doesn't think meals are meals without some form of meat.. i actually picked my chicken out.. because i didn't like it.. ha when i was a kid i couldn't say spaghetti or funeral not sure why but still can't say either one very well..

velvetta pasghetti
prep time: 5 minutes
cooking time: 45 minutes
serving: 4

ingredients:

1 package of spaghetti, cooked according to package directions
1 block of velvetta cheese, diced into chunks, we used mexican this time around
1 can of diced tomatoes, (mexican would be good or if not using the mexican cheese the italian tomatoes would be ideal)
2 cups cooked diced chicken, chicken from the deli would be just fine
salt and pepper
(i sprinkled a little cayenne on mine for a little kick)

cook your pasta according to package, drain and put in a casserole dish that's been sprayed with pam.. add your tomatoes, cheese and chicken.. toss with pasta to incorporate everything.. cover and bake in a 350 degree (f) oven for 30 minutes.. remove cover and stir to make sure all the creamy gooey cheese is over everything.. bake another 10-15 minutes uncovered.. scoop a healthy amount on to your plate.. salt and pepper.. and your done.. that's it easy peasy lemon squeezie!!

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