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Title: White Chicken Spaghetti
Categories: Casserole Main
Yield: 6 Servings
| 1 | lg | Chicken; cut-up |
| 1 | lg | Onion; chopped |
| 1 | c | Celery; chopped |
| 1 | sm | Bell pepper; chopped |
| 3 | qt | Water |
| 1 | pk | Spaghetti |
| 3/4 | lb | Velveeta cheese; cubed |
| 1 | cn | Condensed cream of mushroom soup, (10 3/4 oz.) |
| 1/2 | c | 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.
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA
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