MEATS

CHICKEN SPAGHETTI

• 6-8 Boneless Skinless Chicken Breasts
• 1 Bay Leaf
• 1 chopped Onion
• 1 chopped Green Pepper 3 or 4 chopped Celery
• 1 can Tomato Soup
• 1 can Cream of Mushroom Soup
• 1 cup Chicken Broth
• 1 Tbsp. Worchestershire Sauce
• Salt & Pepper
• 1 (10oz) pkg. Thin Spaghetti
• 1/2 lb. grated Velveta Cheese
• Cook together the chicken, bay leaf, onion, green pepper and celery until tender.
• Remove chicken and chop it.
• Keep broth.
• Mix soups, broth, Worchestershire sauce, salt & pepper.
• Cook Spaghetti according to directions,drain.
• Add soup mixture & chopped chicken; stir together.
• Add cheese.
• Pour into a 9x13 pan Bake 30-40 325.

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