Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 medium onion; 1 tsp. Cajun seasoning; 1 chicken bouillon cube; 1 1/2 to 2 lb. chicken pieces; 3 stalks celery; garlic salt; 2 lb. sliced fresh mushrooms; butter; fresh squeezed lemon juice; 15 oz. spaghetti; 1 can cream of mushroom soup; 1 can cream of celery soup; 1 bag frozen peas; salt and pepper; Cheddar cheese, grated; Parmesan cheese

16 ingredients

10 steps

Ingredients

1 medium onion
1 tsp. Cajun seasoning
1 chicken bouillon cube
1 1/2 to 2 lb. chicken pieces
3 stalks celery
garlic salt
2 lb. sliced fresh mushrooms
butter
fresh squeezed lemon juice
15 oz. spaghetti
1 can cream of mushroom soup
1 can cream of celery soup
1 bag frozen peas
salt and pepper
Cheddar cheese, grated
Parmesan cheese

Directions

1

Boil onion, Cajun seasoning, bouillon cube, chicken pieces, celery and garlic salt for 15 to 20 minutes.
2

While chicken is cooking, saute 2 pounds of sliced, fresh mushrooms in butter (do not overcook).
3

Squeeze fresh lemon juice over them.
4

Remove chicken, debone and let cool.
5

Add 15 ounces of spaghetti to broth and let cook.
6

Layer cooked chicken, celery and onion on bottom of a large casserole dish.
7

Pour 1 can of cream of mushroom soup and 1 can cream of celery soup over chicken.
8

Spread 1 bag of frozen peas on top of chicken mixture.
9

Put cooked spaghetti on top of peas and add salt and pepper.
10

Layer mushrooms on top of spaghetti and add grated Cheddar to the top of the casserole (about 2 1/2 cups). Sprinkle Parmesan cheese on top of all and bake 20 minutes at 350°. This can be put together the night before and cooked the next day.