Creamy Chicken Spaghetti

Brenda Pace, RBE

  • 1 hen, deboned
  • 1 can cream of celery soup
  • 1 (16 oz) package spaghetti
  • 1 can cream of mushroom soup
  • 1 medium onion, chopped
  • 1 small jar pimento
  • 1 lb Velveeta®

Boil spaghetti in chicken broth. Simmer onion in a little broth. When spaghetti is tender, remove from heat. Add chopped chicken, soups, pimento and onion. Simmer gently 10 to 15 minutes (watch scorching). Add Velveeta® which has been cut into small pieces.

Cover, let stand for two hours before serving.





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