"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Spaghetti Chicken  Recipe

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

Renee (Mills) Beesley
Added: Wednesday, March 30, 2005


2 c of chicken broth
1 Chicken diced
1 Pkg. of spaghetti (10 oz.)
cooked & drained
1 Chopped onion
1 small garlic clove
1 Can mushrooms (opt)
1 Stick of butter
1/2 lb Grated cheese
Salt & Pepper
1 Can tomatoes (diced) not drained

Cook chicken and drain the broth & save. Cook spaghetti according to directions and drain (set aside) Brown mushrooms, onions & garlic in butter. Add tomatoes and cook 10 minutes. Add chicken broth and cook for 30 minutes. Add 1 can of drained peas. Add chicken, cheese (I use Velveeta), salt & pepper. Top with grated Cheddar cheese or cubed Velveeta cheese. Bake at 350 degrees until cheese is melted or about 30 minutes. (If you use pre-cooked chicken meat, you need 2 cans of chicken broth for this recipe.)




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