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Meats & Seafood -
Chicken Spaghetti
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| INGREDIENTS |
- 6 to 8 large chicken breasts
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Salt to taste
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1 (8-ounce) package spaghetti
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1 stick butter, melted
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1/2 cup chopped onion
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3 stalks celery, chopped
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1 cup mushrooms
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1 cup chopped bell pepper
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1 cup sliced water chestnuts
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1 (14-ounce) jar pimentos
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1 cup salad black olives
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1 can cream of chicken soup
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1 can cream of mushroom soup
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1/2 soup can of milk
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11/2 pounds Velveeta cheese
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| INSTRUCTIONS |
Place chicken breasts in large pot, add salt to taste, and cover with water; boil until tender. Remove chicken and reserve the broth.
Cook spaghetti in chicken broth; drain and add all ingredients except the cheese. Pour into a large, greased pan. Top with thick slices of cheese. Bake at 350° for 30 minutes. Can be frozen.
Yield: 20 servings. |
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