chicken spaghetti: the one my mama makes… courtesy gwen hruska


two quarts (thirteen to fifteen pieces) chicken, diced
four ribs celery, chopped
two large onions, chopped
green pepper, chopped
two cloves garlic, minced
sixteen-ounce can rotel tomatoes, diced
can cream of mushroom soup
tablespoon seasoned salt
teaspoon pepper
tablespoon worcestershire sauce
pound velveeta cheese, diced fine
twelve-ounce package thin spaghetti

boil chicken: reserve one quart of broth. while deboning chicken, add celery, green pepper, onion, tomatoes and garlic to broth. let simmer until tender, increase heat bringing water to a boil. add spaghetti (broken into pieces). cook until done (do not overcook). add chicken and remaining ingredients. simmer until cheese melts. put into greased nine-by-thirteen inch casserole. best if made the day before. heat at three-fifty until center is bubbly.

3 responses to “chicken spaghetti: the one my mama makes… courtesy gwen hruska”

  1. So it really does exist! I'm glad I asked this question. This sounds pretty awesome, and I'm looking forward to making it. Yeah, that's right, I cook. And I love pasta. So this is right up my alley.

    I'll pass on the velveeta, though. Real cheese or bust!

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