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Chicken Spagetti Recipe

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

Contributor:  
Contributor:  
Rhonda Stillwagoner
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken or 4 med chicken breasts
2 tbsp butter
1/2 c chopped onion
1/c c chopped bell pepper
2 tbsp flour
1 c chicken broth
1 c milk
1 c Velvetta Cheese
1 can Cream of Mushroom Soup
1 16oz Angle Hair Pasta
Buttered Bread Crumbs

Directions:
Directions:
Boil and debone chicken-shred into small pieces. Reserve 1 cup of chicken broth for sauce and cook pasta in remaining chicken broth with 1 tsp of salt. Saute onions and bell peppper in butter. Drain pasta then mix together broth, milk, soup, cheese, onions, bell pepper in pan on medium heat until cheese is melted. Mix in pasta and chicken then pour into 9x13 casserole dish. Melt a small amount of butter then crumble a couple of pieces of old bread in butter, add in small amount of garlic then sprinkle over pasta mixture. Bake at 350 until bubbly and bread crumbs are brown.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-45 minutes after chicken is cooked.
Personal Notes:
Personal Notes:
I like to cook the chicken in crockpot all day and then let cool in broth. This makes the chicken juicier and easier to shred. (This recipe was given to me by Mary Fleming back in 1983.)

 

 

 

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