"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nell Phillips

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz box spaghetti
2 slices bacon, diced
1 bell pepper, chopped
1 large onion, chopped
2 cups mushrooms, sliced
1 2 oz jar chopped pimentos
1 tsp pepper
Salt to taste
1 l3 oz can evaporated milk
1 l0-3/4 can Cream of Chicken and
mushroom soup.
1 10-3/4 oz can Cream of chicken
soup
8 ounces Cheddar cheese,
shredded

Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Cook the spaghetti according to pkg. directions.
3. In a skillet, saute the bacon utill browned and saute the bell pepper, celery, onion, mushrooms and pimentos until crisp tender. Stir in chicken pieces until blended.
add pepper. Taste for salt. Pour chicken-vegetable, mixture over spaghetti.
4. In a bowl, mix the milk and soups to make a sauce and pour over spaghetti. Top with cheese and bake for 20 to 30 minutes until heated thoroughly and cheese is melted. Freezes good.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I make 2 casseroles. bake one and freeze one. I have used velvetta if you do not like cheddar. It is very good.

 

 

 

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