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Chicken and Spaghetti Casserole Recipe

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This recipe for Chicken and Spaghetti Casserole is from The Dunn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken
1 1/2 cups celery, chopped
3/4 cup onion, chopped
1/4 cup green bell pepper, chopped
2 cloves garlic, chopped
1/2 stick of butter
1 can cream of mushroom soup
1 can tomatoes (approximately 1 qt.)
8 oz. cheddar cheese, grated (I like sharp)
1/2 lb. spaghetti, cooked
Salt and pepper to taste
Directions:
Directions:
Preheat oven 325º. Cut up chicken and cook in salted water. Cook until tender (in pressure cooker--30 minutes; in pot--longer). Remove chicken, skin and debone it. You want bite-size pieces. Set aside. Cook spaghetti in salted water. Drain and run cold water over it. Set aside. In large pot, melt butter. Add celery, onion, pepper, and garlic. Salt and pepper to taste. Cook slowly until tender. Next add cream of mushroom soup and tomatoes (can put in food processor if you don't want chunky tomatoes in casserole). Mix well. Add cooked spaghetti, chicken, and cheese. Pour into greased (Pam) 9x13 casserole dish. Can add additional grated cheese to top if you desire. Bake 20-30 minutes (until cheese melts and casserole is hot).
Personal Notes:
Personal Notes:
Good recipe to freeze. Divide in half--cook one and freeze one. Also, freeze the broth to use later in recipes. Also, add a chicken bouillon cube to water for more flavor.

 

 

 

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