Creamy Chicken Spaghetti

Mrs. Louis Mashaw

  • 1 hen
  • 1 can cream of celery soup
  • 1 small Bell pepper (optional
  • Chopped mushrooms to taste
  • 1 (16 oz) pkg spaghetti
  • 1 can cream mushroom soup
  • 1 medium onion, chopped
  • 1 small jar pimento
  • 1 lb Velveeta

Cook hen until tender, adding salt and pepper to taste. Cool and debone. Boil spaghetti in broth.

Meanwhile, simmer chopped onion and Bell pepper in a little broth, When spaghetti is tender, but no too soft, remove from heat. Add chopped chicken, soups, pimento, mushrooms and ion and pepper mixture. Simmer gently for 10 to 15 minutes being careful not to scorch. Add Velveeta, which has been cut into small pieces.

Cover, let stand for about two hours before serving.

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