This recipe for Chicken Spaghetti, by Karen Linderman, is from Hanigan Taste of Home,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 oz. package of thin spaghetti 1 stewing chicken, cooked 2 cups chopped celery 1/2 cup chopped onion 2 tsp paprika 2 tsp salt 1 t pepper 1 can black olives 1 1/2 box Velveeta Cheese
Take chicken out and add water to broth to make 6 cups. Bring to a boil and add spaghetti. Cook 10 minutes and add the rest of the ingredients. Transfer to baking dish and bake at 350 degrees for approximately 1 hour.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.