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Chicken Spaghetti Recipe

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

Contributor:  
Contributor:  
Sharla Young
Added: Tuesday, January 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 hen or large fryer 3-4 lbs
2 ribs celery chopped
1 bell pepper chopped
1 large onion chopped
1 stick oleo
2 large cans mushrooms, stems and pieces drained
2 can cream of mushroom soup
1 can sliced water chestnuts
1 tall can pitted ripe olives sliced
10 oz cheddar cheese grated
salt and pepper to taste
2 tspns chili powder
1 tspn garlic powder
1/2 tspn cayenne pepper

Directions:
Directions:
Cook chicken, cool, debone, and cut into bite size pieces. Save chicken stock. Saute celery, pepper and onion in oleo. Add soup, 2 cups chicken stock, mushrooms, water chestnuts, olives and cheese, reserving some of the cheese to sprinkle on top of casserole. Add seasonings, adjust to taste, and then add chicken. Cook spaghetti in chicken stock, adding water as needed. Drain spaghetti, combine with sauce, and place in 13x9 pan. Sprinkle cheese on top. Use immediately or freeze. Unfrozen, just reheat in oven until bubbly and hot in the middle, or if frozen, completely defrost before reheating.

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
1-2 hours but worth it.
Personal Notes:
Personal Notes:
This recipe came from Kathryn Lundy of Junction and El Campo, TX. It is awesome.

 

 

 

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