Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 large cooked fryer, deboned and cut into bite sized pieces; 1 (8 to 10 oz.) pkg. spaghetti, cooked and drained; 1 1/4 c. chicken broth (you may use broth from chicken); 1/2 c. celery, chopped; 1/2 c. bell pepper; 1 c. diced onion; 1 small jar diced pimento; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 c. grated Velveeta cheese

10 ingredients

9 steps

Ingredients

1 large cooked fryer, deboned and cut into bite sized pieces
1 (8 to 10 oz.) pkg. spaghetti, cooked and drained
1 1/4 c. chicken broth (you may use broth from chicken)
1/2 c. celery, chopped
1/2 c. bell pepper
1 c. diced onion
1 small jar diced pimento
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. grated Velveeta cheese

Directions

1

In a large skillet, saute in 1 tablespoon butter, the onion, bell peppers and celery.
2

Add broth and soups.
3

Mix well.
4

Add chicken pieces and spaghetti.
5

Mix well.
6

Salt and pepper to taste.
7

Put into a 13 x 9-inch baking dish.
8

Cover with cheese. The more the better. (I like to mix shredded cheese into my spaghetti mixture and also cover the top.)
9

Bake until hot and cheese is melted (325° oven).