White chicken spaghetti

6 Servings

Ingredients

Quantity Ingredient
1 large Chicken; cut-up
1 large Onion; chopped
1 cup Celery; chopped
1 small Bell pepper; chopped
3 quarts Water
1 pack Spaghetti
¾ pounds Velveeta cheese; cubed
1 can Condensed cream of mushroom soup, (10 3/4 oz.)
½ cup Milk
Salt and pepper; to taste, OR
Tony Chachere's Creole Seasoning, to taste
1 Box frozen chopped broccoli; thawed

Directions

Boil chicken, onions, celery, and bell pepper in water until chicken is tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining stock, boil spaghetti until tender. During last 3 minutes of boiling, add chicken.

Drain.

Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook on low until cheese is melted. Salt and pepper to taste. Mix broccoli, chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F degrees for 30 minutes or until bubbly.

Recipe by: Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA Posted to MC-Recipe Digest V1 #686 by Creedenite@... on Jul 21, 1997

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