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Chicken Spaghetti Recipe

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

Joan Downey
Added: Wednesday, September 12, 2007


6 - 8 Boneless Chicken Breasts
(shread chicken by pulling apart & set aside)
Reserve Chicken Stock
3 tbsp Oil
2 tbsp Flour
1 Chopped Onion
2 Chopped Stalks Celery
1 Chopped Bell Pepper
4 Chopped Garlic Cloves
1 Can Mushroom Soup
4 Cups Chicken Stock
1 Can Stewed Tomatoes
1 tsp Chili Powder
1 Small Jar Pimentos
2 Bay Leaves
1 tsp Salt
1/2 tsp Pepper
1 lb Velveeta Cheese, diced
1 pkg Cooked Spaghetti

Boil chicken breasts & shread chicken by pulling apart. Set aside. Reserve chicken stock. Brown 3 tbsp oil & 2 tbsp flour. Then add chopped onion, chopped stalks of celery, chopped bell peppers & chopped garlic cloves. Mix can mushroom soup with vegetables & one can water. Simmer for 10 minutes. Add to above mixture: 4 cups chicken stock, can stewed tomatoes, tsp chili powder, small jar pimentos, bay leaves, tsp salt & 1/2 tsp pepper. Simmer about one hour. Last 20 minutes, add 1 lb Velveeta cheese diced until melted. Add shredded chicken. Pour over one package spaghetti. Bake at 350 for 30-45 minutes, stirring often so as not to scorch.




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