"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Spighetti/ Rice Recipe

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This recipe for Chicken Spighetti/ Rice, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Browning
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless boneless chicken breast
2 cans cream of mushroom soup
2 cans rotel tomatoes with or without chill's
2 jars cheddar cheese sauce
1-2 pkgs angel hair spaghetti may be substituted with 2-3 cups of rice

1 pkg shredded cheese cheddar

Directions:
Directions:
cube chicken and saute it on med. heat for 30 mins or till cooked.
mix tomatoes and soup's in a mixing bowl
boil spaghetti (or cook rice) till completely cooked.
combine all Ingredients in a large casaroll dish add shredded cheese on top cover with foil cook for 1 hour on 350

serves 10-15

 

 

 

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