"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Spaghetti Recipe

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

Contributor:  
Contributor:  
Beverly Gates-Slocum
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts
2-3 quarts chicken broth
1 1/2 pkg of thin spaghetti
1 large bell pepper
2 large onion
4 ribs of celery
1 can cream of chicken soup
1 can cream of mushroom soup
1 can tomatoes
1 can Rotel tomatoes (hot)
1 tsp. garlic
1 tsp. Italian seasoning
1 Tl parsley flakes
3 bay leaves
1/4 tsp. basal
1 stick butter
1 cup fresh mushrooms
1/4 cup Pet Milk (optional)
1/4 cup Velvetta cheese (optional)
Grated cheese
salt and pepper to tast3

Directions:
Directions:
Boil chicken with 2 ribs of celery, 1/2 onion, in 3-4 quarts of salted water. Cover and let cool in broth. Saute' rest of onion, celry, pepper, garlic in stick of butter. Add to broth and separated chicken. Add soups and seasonings and simmer for 30 minutes, then bring to boil. Break spaghetti in half and add to broth, mushrooms, boil for 5 minutes. Reduce heat and simmer until broth is soupy and spaghetti is done. You may add Velvetta cheese and 1/4 cup Pet Milk. Let stand until most of the broth is absorbed. Transfer to casserold dish(es). Cook at 350 for 30 minutes. Top with grated cheese. (Add liquid as needed if spaghetti absorbs to much broth.)

Number Of Servings:
Number Of Servings:
12-15 people
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe freezes well and is great to share to friends.

 

 

 

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