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I forgot to photograph and video while cooking but here’s the recipe!
Small pack of skinless boneless chicken thighs (6pieces)
Mexican velveeta big block
1/2 cup milk
1/2 cup Colby Jack shredded
26 oz half length spaghetti noodles
Can rotel or diced tomatoes and green chilies
Can of cream of chicken and mushroom
each to taste:
salt
pepper
garlic
smoked paprika
chicken bouillon
Preheat oven to 375°
Boil chicken with seasonings until done, retrieve chicken and use same water (now broth) to boil noodles
When noodles are al dente, reserve one cup of broth and drain.
Shred chicken and combine with noodles in a bowl
In the pot, add milk, broth, velveeta (diced), can of cream of chicken, and heat to combine on low to medium heat stirring constantly do it doesn’t stick.
Once combined add chicken and noodles and stir. Taste and add seasoning if needed.
Pour mixture in a baking pan as Colby Jack cheese on top and bake for 15-20 minutes.
Enjoy!