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Chicken and Spaghetti Recipe

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

Martha Maynard, daughter of Dewey and Elizabeth Hanson
Added: Wednesday, April 1, 2009


1 whole chicken or 3 whole chicken breasts
broth from chicken
2 cans Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Cream of Celery soup
2 small cans of chopped green chilies
1 tsp. Tabasco
2 T. Worchestershire sauce
1 finely chopped onion
garlic powder to your taste
salt and pepper to taste
grated cheese

Cook chicken to make broth with onion, garlic, celery and carrot or any other seasoning you like, until chicken is tender and will fall off bones. Debone and cut chicken in cubes. Cook spaghetti using about 3/4 broth, add water if needed. Cook firm not soft. Drain, cut into about two inch lengths. Mix together with all remainder ingredients except cheese. Add chicken. Place into a 9x13 pan, cook until bubbly at 350. Cover top of casserole with grated cheese, put back into oven until cheese is melted.




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