CHEESY CHICKEN PASTA

Got this recipe online.. hard to give credit to the owner because it’s literally all over the place on different sites so I couldn’t tell the original source .. I followed the basics of the recipe but used real butter in place of the olive oil and more chicken broth and added two cans of water although it wasn’t called  for because it needed the moisture .. also I planned on topping it with cooked  bacon in the end like the  recipe online said but I didn’t have any so we will do that next time .. all in all we give it 4 1/2 stars but we don’t like the name “ Crack Chicken Soup” because it is anything but a soup … more like a cheesy chicken pasta so that’s what we will call it hope you enjoyed my review 

CHEESY CHICKEN PASTA

1 stalk  of celery chopped into small chunks

2-3 mini carrots chopped small

sliver of onion chopped small (about 2 Tbsp)

3/4 stick butter

add all to a stock pot

add parsley flakes, good amount of black pepper and a shake of salt, stir as you cook veggies in butter

use whole pouch of  Ranch Dips Seasoning powder

stir in and add 1 large 48 oz. box of chicken broth

and one can of Campbell’s Cream of Chicken Soup.
fill up soup can with water 2 times and add to the pot

Add in your slow roasted chicken (we saved our leftover chicken quarters from the other night that we cooked down in the crock pot)

so yummy

break in half some thin spaghetti noodles, about 1 pound and let boil

add in 1 can of evaporated milk

add about 1 cup or so of shredded cheddar or fiesta blend cheese .

sit continue cooking, then I turn all the way to simmer and put my lid on with just a little opening for steam to escape

Once it’s all stirred and noodles are tender you can serve

original recipe online called for cooked bacon to be served over top which would have been awesome but I was all out of bacon

Everyone loved it !