Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 3 lb. chicken, boiled and deboned (save broth); 2 to 3 Tbsp. vegetable oil (can be omitted); 4 small onions, chopped fine; 1 c. mushrooms (optional); 1 lb. can stewed tomatoes; 1 Tbsp. Italian seasoning; 1 lb. cheese, grated (may use 1/2 lb. Velveeta and 1/2 lb. Cheddar); garlic powder, salt and pepper to taste; 2 green peppers, chopped fine; 1 (8 oz.) tomato sauce; 1 (24 oz.) pkg. spaghetti

11 ingredients

11 steps

Ingredients

3 lb. chicken, boiled and deboned (save broth)
2 to 3 Tbsp. vegetable oil (can be omitted)
4 small onions, chopped fine
1 c. mushrooms (optional)
1 lb. can stewed tomatoes
1 Tbsp. Italian seasoning
1 lb. cheese, grated (may use 1/2 lb. Velveeta and 1/2 lb. Cheddar)
garlic powder, salt and pepper to taste
2 green peppers, chopped fine
1 (8 oz.) tomato sauce
1 (24 oz.) pkg. spaghetti

Directions

1

Saute onions and bell pepper in oil.
2

Add tomato sauce and tomatoes, broken up.
3

This mixture should be placed in a large casserole dish (largest Corning Ware roaster).
4

Cook spaghetti in chicken broth.
5

Drain.
6

Mix into tomatoes and onions.
7

Add seasonings.
8

Mix in deboned chicken and grated cheese.
9

Reserve some cheese for top or add more if desired.
10

Heat oven to 350° and bake for 15 to 30 minutes until bubbly.
11

It will serve 6 to 10 people.