"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dot Touchberry

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 pound processed cheese (may use Mexican variety for added spice)
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken
breast halves boiled, cut into bite size pieces

Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
Add spaghetti and mix well, then stir in chicken. Heat through and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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