"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Story County Medical Center Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynnette Kinney
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts, cooked and diced
1 large can (49 1/2 oz) chicken broth
12 oz thin spaghetti
1 can Rotel tomatoes
1 lb Velvetta (this is 1/2 of large block)
1 cup chopped celery
1 chopped onion
1 chopped green pepper
1 can mushrooms, stems and pieces
1/2 stick butter

Directions:
Directions:
Cook spaghetti in chicken broth. DO NOT DRAIN. Add cubed cheese to undrained spaghetti, heat until cheese is melted. In separate pan saute celery, onion and green pepper in butter. Add to spaghetti. Stir in Rotel tomatoes and mushrooms. Add chicken and mix all together. Mixture will be slightly runny. Transfer to casserole dish and bake covered for 30 minutes at 350, uncover, stir and bake an additional 30 minutes.

 

 

 

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