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What’s Cooking Wednesday

June 10, 2020 by Jenn Leave a Comment

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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