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Meats & Seafood - Chicken Spaghetti



INGREDIENTS
  • 6 to 8 large chicken breasts
  • Salt to taste
  • 1 (8-ounce) package spaghetti
  • 1 stick butter, melted
  • 1/2 cup chopped onion
  • 3 stalks celery, chopped
  • 1 cup mushrooms
  • 1 cup chopped bell pepper
  • 1 cup sliced water chestnuts
  • 1 (14-ounce) jar pimentos
  • 1 cup salad black olives
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 soup can of milk
  • 11/2 pounds Velveeta cheese

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.
 
 
 
 
Submitted By: Kathye Jackson
Charlotte
Dickson Farmers Co-op
Number of Servings: 20
 
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