"The belly rules the mind."--Spanish Proverb

Chicken and Spaghetti Recipe

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This recipe for Chicken and Spaghetti, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Garcia
Added: Sunday, February 4, 2007


1 5lb Chicken
2 cup Chopped Celery
3/4 t Salt
1 12oz pkg Spaghetti
1 can Cream of Mushroom Soup
1 can Chopped Mushrooms
2 T Worcestershire Sauce
3/4 cup Diced Velvetta Cheese
6 drops Tobasco Sauce
1 pod Garlic
1/4 cup Butter
2 cups chopped Onions
Pepper to taste
1 sm can V8 Juice

Cut chicken up and boil in enough water to cover. When done, cool and cut into bite size pieces and set aside. Put broth in bowl in refrigerator until fat rises-skim fat off and discard. Saute celery and onion until clear but not brown. Cook spaghetti and set aside. In a large veasel mix all ingredients and simmer until heated through. Add the broth until the desired thickness is reached. Adjust seasoning to suit your taste.




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