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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