White Chicken Spaghetti

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White Chicken Spaghetti Ingredients

1 lg Chicken; cut-up	3/4 lb Velveeta cheese; cubed
1 lg Onion; chopped	1 cn Condensed cream of mushroom
1 c Celery; chopped	1/2 c Milk
1 sm Bell pepper; chopped	Salt and pepper; to taste,
3 qt Water	1 Box frozen chopped broccoli;
1 pk Spaghetti

Instructions for White Chicken Spaghetti

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. Recipe by: Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA Posted to MC-Recipe Digest V1 #686 by Creedenite@aol.com on Jul 21, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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