"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Chicken Spaghetti Recipe

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

Stormy Kaczor
Added: Saturday, October 25, 2008


3 boneless chicken breasts
1 can Cream of Chicken Soup
1 can Cream of Celery Soup, if you do not care for celery, use Cream of Mushroom Soup instead
1 can of chicken broth + 1/2 can water
1/2 bell pepper, chopped
1/2 onion chopped
1/2 stick of margarine or butter
3 stalks of celery chopped
1 small can mushrooms
1 cup shredded cheddar cheese
10 to 12 oz. spaghetti
Suggested seasonings:
Salt to taste
A dash of Worcestershire Sauce
Cavander's Seasoning, which I find at Walmart
Garlic power or a little fresh chopped garlic
Pepper to taste

Break the spaghetti pasta in half and cook; drain and set aside. Boil the chicken breasts until done and set out to cool. When cool, cut into bite size pieces. Saute lightly the onions, bell pepper, and celery in the margarine. Wisk the two soups with the chicken broth and water until mixed well in a large bowl, then add the sauteed onions, green peppers, celery and drained mushrooms. Add and stir in seasonings. Stir all together, then add the chicken pieces and the drained pasta. Stir again.
Spray a 9x13 inch glass casserole dish. Preheat oven to 350 degrees F. Pour mixture into the casserole, and level out, then cover with the shredded cheddar. Bake 40 to 45 minutes until heated and cheese is melted.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




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