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Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Thiel
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, boiled, boned and cut into bit-size pieces
1 - 1 1/2 pkgs of spaghetti (1 lb pkg)
1 medium chopped onion
several stalks of celery
1 small can of green chilies
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 lb. Monterey Jack cheese, grated

Directions:
Directions:
While your chicken is cooling for you to bone and cut up, saute the onion, celery, green chilies in butter or margarine. Probably around seven minutes. Boil your spaghetti in your chicken broth; when you drain it, save at least one cup of broth to use if your spaghetti gets dry. I mix it all up in the pot that I have cooked the chicken and spafhetti in. The Monterey Jack cheese goes on top. Cook in a carrerole dish at 325 for 45 minutes to one hour.

Personal Notes:
Personal Notes:
This will make 2 large carreroles; certainly you can half the recipe and use half of the chicken to make something else. If you half the recipe, use 1 cream of chicken and 1 cream of celery soup. Freezes well.

 

 

 

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