The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Main Dishes

Chicken Spaghetti I - 2003
​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Joan Wozny

INGREDIENTS
  • 6 chicken breasts
  • 4 sticks  celery
  • 1 jar  sliced mushrooms
  • 1 can  cream of mushroom soup
  • 1 can  cream of chicken soup
  • 1 can  creamy chicken soup
  • 1 bay leaf
  • 1 pound  Velveeta cheese
  • 1 medium  onion
  • 1 ½ sticks  margarine
  • Parmesan cheese
  • paprika
  • 1 12 oz.  package  spaghetti, thin

PREPARATION
In a large broiler, add enough water to cover the chicken.  Add bay leaf.  Boil until tender.  (can also use a whole chicken)  Reserve broth.

Sauté onion and celery in margarine.  Add jar of mushrooms (juice too) and all three cans of soup - undiluted.  Slice Velveeta cheese and drop in the mixture.  Stir until cheese has melted.  Remove from heat.

Cook spaghetti in broth.  Debone and cut chicken up into bite size pieces.  Add chicken to soup mixture.  Stir in cooked spaghetti. Add Parmesan and paprika (to taste) on top. Cook at 350 degrees until bubbly.

Home

Download Print Version

Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2022 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking