Chicken and Spaghetti

Norma Wilson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 large fryer (or 4 large chicken breasts)
  • 1 stick oleo
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1can cream of mushroom soup
  • 1 (4 oz) jar chopped or sliced mushrooms, drained
  • 1 (4 oz) can chopped pimento
  • 1/2 lb Velveeta® cheese
  • 1 lb spaghetti

Cook chicken; debone and cut in bite size pieces. Set aside and save the broth. Sauté celery and onions in oleo. Add soup, pimento, and cheese. Stir until melted. Cook spaghetti in chicken broth. Use enough broth so that all of juice is absorbed. DO NOT drain spaghetti after it is done. Leave it in the broth and then add chicken mixture. Salt and pepper to taste.





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