Main Dishes |
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Chicken Spaghetti I - 2003
Recipe courtesy of Joan Wozny
INGREDIENTS
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.
- 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.