Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 3 or 3 1/2 lb. chicken or chicken breast; 1 tsp. salt; 12 oz. thin spaghetti; 1 green bell pepper, chopped; 1 onion, chopped; 3/4 c. chopped celery; 2 Tbsp. margarine; 1 can cream of celery soup; 1 (8 1/2 oz.) can green peas; 1 c. cubed Velveeta cheese; 1/2 c. stuffed olives, sliced; 2 Tbsp. Worcestershire; 1 small can tomato sauce; 3 Tbsp. sugar; 1 tsp. red hot sauce; black pepper to taste

16 ingredients

11 steps

Ingredients

3 or 3 1/2 lb. chicken or chicken breast
1 tsp. salt
12 oz. thin spaghetti
1 green bell pepper, chopped
1 onion, chopped
3/4 c. chopped celery
2 Tbsp. margarine
1 can cream of celery soup
1 (8 1/2 oz.) can green peas
1 c. cubed Velveeta cheese
1/2 c. stuffed olives, sliced
2 Tbsp. Worcestershire
1 small can tomato sauce
3 Tbsp. sugar
1 tsp. red hot sauce
black pepper to taste

Directions

1

Cook chicken and salt in water until tender.
2

Remove from broth and remove bones.
3

Set aside broth.
4

Coarsely chop chicken. Cook spaghetti as directed on package.
5

Drain.
6

Saute pepper, onions and celery in margarine until tender.
7

Add chicken, spaghetti, 1/2 cup broth or more and soup (undiluted).
8

Add peas (drained), cheese, sliced olives, Worcestershire, tomato sauce, sugar, hot sauce and black pepper.
9

Stir well.
10

Spoon into casserole dish.
11

Cover and bake at 350° for about 40 minutes. Serve while warm.