Post by Deleted on Jan 14, 2019 20:14:58 GMT -5
White Chicken Spaghetti
1 large chicken; cut-up
1 large onion; chopped
1 cup celery; chopped
1 small bell pepper; chopped
3 quart water
1 pkg spaghetti
3/4 lb Velveeta cheese; cubed
1 can condensed cream of mushroom soup, (; 10 3/4 oz.)
1/2 cup milk
1 salt and pepper; to taste, or
1 tony chachere's creole seasoning, t; o taste
1 box frozen chopped broccoli; thawed
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.
1 large chicken; cut-up
1 large onion; chopped
1 cup celery; chopped
1 small bell pepper; chopped
3 quart water
1 pkg spaghetti
3/4 lb Velveeta cheese; cubed
1 can condensed cream of mushroom soup, (; 10 3/4 oz.)
1/2 cup milk
1 salt and pepper; to taste, or
1 tony chachere's creole seasoning, t; o taste
1 box frozen chopped broccoli; thawed
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.
