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WHITE CHICKEN SPAGHETTI
Recipe By : Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles & One Dish Meals Main Course--Poultry
Amount Measure Ingredient -- Preparation Method
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1 large chicken -- cut-up
1 large onion -- chopped
1 cup celery -- chopped
1 small bell pepper -- chopped
3 quarts water
1 package spaghetti
3/4 pound Velveeta cheese -- cubed
1 can condensed cream of mushroom soup -- (10 3/4 oz.)
1/2 cup milk
salt and pepper -- to taste, OR
Tony Chachere's Creole Seasoning -- to taste
1 box frozen chopped broccoli -- thawed
Boil chicken, onions, celery, and bell pepper in water until chicken is
tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining
stock, boil spaghetti until tender. During last 3 minutes of boiling, add
chicken. Drain.
Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook on
low until cheese is melted. Salt and pepper to taste. Mix broccoli,
chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F
degrees for 30 minutes or until bubbly.
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