Chicken Spaghetti

Here's another Hebdon Classic. I made this last night and it is so yummy! I would say this is Ammon's second favorite meal I make. (the other is amazing and coming soon!)

3-4 Boneless, skinless chicken breasts
2 10 oz cans Ro-Tel tomatoes (diced with chilies)
1 stick butter
1 large onion (diced)
1 lb spaghetti
1 lb cheddar cheese
1 T chili powder (I use slightly less)
1 T garlic powder

Boil chicken for 30 minutes or until done. Remove and tear apart chicken, reserving water. Saute onions in butter until transparent. Add Ro-Tel tomatoes and spices. Then add chicken and simmer 10 minutes. Meanwhile, cook spaghetti in water from chicken according to package directions. Drain spaghetti, return to pan and add chicken mixture. Mix well and put in a 9x13 pan. Top with cheese. Bake at 350 for 30 minutes or until cheese melts.

Chicken Salad

Laurie brought this recipe to our family and I'm pretty sure EVERYONE loves it.  This recipe makes A LOT.  We usually half it and have plenty left over.  Ammon is not much of a salad eater but he can't get enough of this stuff.

Salad

3 hearts romaine lettuce

1 bag of baby spinach

6 grilled chicken breasts  (I've never used that many)

1 medium bag of mozzerella 2 cups

1 small bag of craisins

1 small package of slivered almonds - toasted

Dressing

1 1/2 cups mayo

2/3 cups sugar

4 T apple cider vinegar

4 t poppyseeds

Toss all ingredients together and Voila!  Dinner is served.