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This recipe for CHICKEN SPAGHETTI, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Wells
Added: Wednesday, August 19, 2009


1 whole chicken
1 onion, quartered
2 celery stalks, chopped
garlic powder
1 16-oz. package spaghetti, cooked as directed
1 can tomato soup
1 can cream of chicken soup
1 can cream of celery soup
1 can stewed tomatoes
1 one pound block Velvetta cheese (cut in bite-size pieces) or Cheeze Whiz
2 tablespoons Williams Chili Seasoning
1 onion
1 small package fresh mushrooms
1 stalk of celery
1 bell pepper

Cook whole chicken until tender in water with onion, celery, garlic powder. Remove chicken from broth. Bone and cut into bite size pieces.

Cook spaghetti according to package directions.

Saute onion, mushrooms, celery, and bell pepper.

Strain chicken broth, reserving one cup. Stir in soups, tomatoes, cheese, seasoning, chicken and veggies. Mix together chicken, spaghetti, and sauce mixture. Place in a large baking dish (9x13) and bake at 375 degrees for 30 minutes.

Personal Notes:
Personal Notes:
Zachary told Grandmother Joy that he did not know they ate Chicken Spaghetti all the time because they were poor, but because everyone else liked it. When Granddad, Grandmother, Teresa, and Ginger lived in our apartment building at seminary in Ft. Worth in the early 1970's, the Chauncey family lived upstairs. Sharon Chauncey shared a similar recipe with us. Their son, Jeffery, 5 years old, would come down and knock on the door and ask, "Can Bob come out an play?" Many times, Bob would take a few minutes to play with Jeffery. Always fun! This is definitely a meal served in ministry families!




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