Cheesy Chicken Spaghetti
Ingredients:
- boneless, skinless chicken breast OR 1 whole chicken - 5 - 6
- spaghetti noodles - 12 ounces
- Veleeta cheese, cubed - 1 pound
- cream of chicken soup - 10.5 ounce can
- chicken broth - 14 ounce can
- margarine - 1/2 cup
- shredded mild or sharp cheddar cheese - 8 ounces
- onion, chopped - 1 small
- celery ribs, chopped - 3 - 4
- chopped green pepper - 1/4 cup
Instructions:
Place chicken in a big stock pot with water, add a little seasoning salt, pepper and poultry seasoning. Bring water to a boil, then reduce heat and simmer until chicken is done. Cook whole chicken about 2 hours and chicken pieces 45 - 50 minutes. Remove chicken from pot and place on a plate to cool. Drain broth through a strainer and reserve.
Prepare spaghetti per package directions, in place of water use reserved chicken broth. Separate chicken into smaller pieces.
In a skillet melt margarine, add vegetables, sauté until tender and translucent in color. When noodles are done drain and set aside.
In a bowl combine Velveeta cheese, chicken broth and soup. Place in microwave and cook on low until mixture is smooth and cheese is melted. Stir together cheese mixture, vegetables, noodles and chicken.
Pour mixture into a greased 9 x 13 inch baking dish. Sprinkle shredded cheddar cheese over top. Bake in a preheated 350 degree oven, for 45 minutes or until cheese is golden brown and casserole is bubbly.
