"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Chicken Spaghetti, by Cheryl Medlen Reed, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stewed de-boned chicken (or 4 cups chicken meat) 1 can cream of mushroom 1 can cream of celery 1 can cream of chicken 1 cup milk 2 cup mozzarella cheese 2 cup cheddar cheese 1 pound cooked spaghetti
Stir together chicken, canned soups, milk, cooked spaghetti, and 1 cup each of cheddar cheese and mozzarella cheese. Put it all in a 9x13 buttered dish. Top with remaining cheese. Bake at 350º for 30-45 minutes until heated through in center. Garnish with parsley and pepper for looks.
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