Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 large fryer (3 to 4 lb.); 1 can cream of mushroom or any cream soup; 5 c. water; salt and pepper to taste; 1 stick margarine; 1 large onion; 1 medium green pepper; 1 c. celery, chopped; 1 small jar pimientos; 1 (12 oz.) pkg. spaghetti; 1 small can mushrooms; small amount of cheese, grated to give flavor

12 ingredients

9 steps

Ingredients

1 large fryer (3 to 4 lb.)
1 can cream of mushroom or any cream soup
5 c. water
salt and pepper to taste
1 stick margarine
1 large onion
1 medium green pepper
1 c. celery, chopped
1 small jar pimientos
1 (12 oz.) pkg. spaghetti
1 small can mushrooms
small amount of cheese, grated to give flavor

Directions

1

Cook chicken in seasoned water until tender.
2

Debone and cut chicken in bite size pieces.
3

Set aside.
4

Do not use skin.
5

Strain the broth and use to cook spaghetti.
6

You may have to add water or canned chicken broth.
7

Melt margarine in skillet and saute vegetables until tender.
8

Add soup, pimiento and diced chicken; heat on warm temperature while spaghetti is cooking.
9

Drain cooked spaghetti; add to other mixture gently and last, add cheese.