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Mama Johnnye's Chicken Spaghetti Recipe

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This recipe for Mama Johnnye's Chicken Spaghetti, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Johnnye Marsalis
Added: Saturday, March 22, 2008


1 lg baking hen (use giblets and neck too)
5-6 stalks of celery
2 bell peppers
2 onions
1 can mushrooms (stems and pieces)
1 can Ro-tel (I use hot)
1 jar pimintos
2 lbs Velveta
1 can LeSeur peas
1 1/2 sticks of oleo
1 lb spaghetti

Cook hen, giblets and neck and celery in a large stock pot with water. Bool until chicken falls off bone. Disgard celery. Cool, skin and debone. Cut in to bite size pieces. Cook spaghetti in chicken broth. Dice peppers and onions and cook in oleo until transparent. After spaghetti cooks, cut and stir Velvetta into hot spaghetti until cheese melts. Then add mushrooms, pimento, peppers and onions, Ro-tel and peas. Stir chicken into all this until completely mixed. This makes 2- 9x13 pyrex dishes. Cook at 350 degrees until hot and bubbly. It freezes well or share it with someone!




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