What’s Cooking Wednesday

Chicken Spaghetti

Get this:

• 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

Do this:

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 9 X 13 inch casserole. Best if made the day before. Heat at 350 until center is bubbly.