Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 whole roasting chicken, cooked and de-boned, then tear into bite size pieces; 12 cup celery, diced fine; 1 medium onion, diced fine; 1 red bell pepper, diced fine; 1 (28 ounce) can Campbell's Cream of Mushroom Soup; 1 (15 ounce) can Swanson chicken broth, plus extra cup; salt and pepper; 12 teaspoon poultry seasoning; 14 teaspoon thyme; 1 (8 ounce) bag mild cheddar cheese, shredded fine; 1 lb spaghetti, cooked al dente, and set aside in some cool water

11 ingredients

11 steps

Ingredients

1 whole roasting chicken, cooked and de-boned, then tear into bite size pieces
12 cup celery, diced fine
1 medium onion, diced fine
1 red bell pepper, diced fine
1 (28 ounce) can Campbell's Cream of Mushroom Soup
1 (15 ounce) can Swanson chicken broth, plus extra cup
salt and pepper
12 teaspoon poultry seasoning
14 teaspoon thyme
1 (8 ounce) bag mild cheddar cheese, shredded fine
1 lb spaghetti, cooked al dente, and set aside in some cool water

Directions

1

For the chicken, I buy a rotissirie chicken from my local supermarket, it's easier.
2

Then debone and shred into bite size pieces or smaller.
3

Set aside in large bowl.
4

In a medium saucepan, add celery,onion,bell pepper,and broth.
5

Bring to a boil then simmer til vegetables are tender.
6

Add soup,the extra cup of broth and stir til heated and blended.
7

Next add the bag of cheese and stir til melted and blended.Remove from heat.
8

Pour sauce mixture over chicken in lg.
9

bowl and stir well.Add drained spaghetti to chicken sauce and stir til well mixed.
10

Spray a 13 by 9 pan with PAM,then pour spaghetti inches Cover with foil and bake in a preheated oven of 325 degrees for 45 minutes.
11

Remove and serve with buttered biscuits.