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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken & Spaghetti Recipe

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This recipe for Chicken & Spaghetti is from The First Gospel Hour Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts or a small rotisserie chicken (if you like dark meat)
1/2 stick of butter
1 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
1 can cream if mushroom soup
1 can cream of chicken soup
Salt & pepper to taste
12 oz. pkg. spaghetti
1 lb. Velveeta cheese
Directions:
Directions:
Cook spaghetti. Saute' onions, celery and bell pepper in butter until slightly tender. Add cans of soup & cheese. Stir until cheese melts to prevent sticking. Remove from heat & add spaghetti & chopped chicken.
Cook on 350 º until cheese is melted and heated throughtout.

Hints: You may use frozen chopped onion, celery & bell pepper (available in the freezer section of the grocery store).You may prepare this ahead of time and freeze it. It is very easy to double & will fit into 2 11x9 aluminum pans.
Personal Notes:
Personal Notes:
This chicken & spaghetti recipe was a fundraiser in Mrs. Bryce's 8th grade Louisiana History class at Glenbrook. I have been using it ever since! My family loves it.

 

 

 

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