• Cooking Time:
  • Servings:
  • Preparation Time:


My mother used to cook this recipe for me as a kid. She passed it on to my older sister who passed it on to me! Hope you enjoy!


  • Whole Cut-up Chicken (1)
  • Onion-White or Yellow (1)
  • Celery Bunch
  • Bell pepper (1 or 2 depending on your taste)
  • Garlic
  • Chicken Bouillon Cubes
  • Cream of Mushroom (1)
  • Cream of Chicken (1)
  • Velveeta Cheese (small box)
  • Cheddar Cheese
  • Angel Hair Pasta
  • Olive Oil
  • Salt and Pepper to taste


  • Boil chicken with 2 bouillon cubes until done. Debone Chicken, set aside and SAVE BROTH.
  • In a separate pan:
  • Sautee chopped onion, celery, bell pepper and garlic in olive oil. Add each can of cream of mushroom and cream of chicken and 1 can of saved chicken broth. Simmer for 15 minutes, then add deboned chicken pieces and simmer for another 15 minutes.
  • While that is simmering: cook noodles in what’s left of chicken broth. Add water if needed, to have sufficient amount of liquid.
  • Final step:
  • In a 9X13 pan, add noodles. Then pour sauce mixture over noodles. Add Velveeta in pieces-sporadically (not too much-can make it too cheesy). Then sprinkle cheddar cheese over the top and bake in preheated oven (350 degrees) until cheese is melted and “lightly” browned.
  • Let cool for 10 minutes and serve.

Categories: Dairy  Pasta  Poultry 
© 2006-2017 BakeSpace, Inc. All Rights Reserved