"Hunger is the best sauce in the world."--Cervantes

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tona Sauvageau and Roger Rasmussen
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs of chicken
1 green pepper - chopped
1 onion - chopped
2 stalks of celery - diced
1 lb. velveeta cheese - diced
2 cans Rotel Tomatoes with green chilies
1 stick butter
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 lb. box of Angel Hair Pasta

Directions:
Directions:
Boil chicken in 1 can of chicken broth and 1 can of water with salt till done, and then tear up chicken. Save broth. Melt butter in saute pan and add green pepper, onion and celery. Boil the angel hair pasta at same time till done and drain. Using a large 6 quart casserole, add everything you just sautéed in butter. Add the velveeta cheese, rotel tomatoes and soups. Mix all together and then add cooked and drained pasta and some of the leftover broth from chicken --don't want to add too much and make it soupy, just enough to moisten the soups into a sauce. Cover and bake at 350º for 40 minutes.

Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
1 1/2 hours or so
Personal Notes:
Personal Notes:
Use mild Rotel tomatoes if you don't want it too spicy or original if you do like it spicy. This makes a lot but it does freeze well. Otherwise, can always half the recipe.

 

 

 

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