COOK CHICKEN, THEN DRAIN BROTH OFF, SAVE BROTH TO COOK SPAGHETTI IN CUT CHICKEN IN SMALL PEICES
SAUTE' CHOPPED ONION, GREEN PEPPER, AND CELERY IN SMALL AMLOUNT OF OIL UNTIL TENDER
MIX THIS WITH THE COOKED AND CUT UP CHICKEN
STIR IN UNDILUTED SOUPS, CHEESE, AND CANNED TOMATOES
COOK SPAGHETTI IN THE BROTH FROM THE CHICKEN yOU MAY NEED TO ADD BOUGHTEN CAN OF CHICKEN BROTH
TO MAKE ENOUGH TO COOK SPAGHETTI IN, DRAIN NOODLES, SAVE BROTH
if you have broth left in your spaghetti you may need some to pour over the casserole to make it moist, but not soupy. Put grated cheese on top and bake, 30 minutes covered and then 30 minutes uncovered. I stir it while in the oven a couple of times so it won't get crusty on top. You can freeze before you bake it or bake and then freeze if need. This makes 1 11x13 casserole or cake pan size and 1 8x8 pan .
Serving
Suggestions
Make's a lot, more than just one family meal
Originally Submitted
11/25/2011
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