
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.
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