Chicken Spaghetti Bake

Name: Chicken Spaghetti Bake
Ingredients: 1 (3 to 4 lb.) chicken; 2 c. water; 1/2 lb. spaghetti; 1 Tbsp. salt; 3 Tbsp. margarine; 1 large onion, chopped; 1 c. celery, chopped; 1 pt. chicken stock; 1 can cream of mushroom soup; 1/2 lb. grated Cheddar cheese; 1 Tbsp. Worcestershire sauce; 2 tsp. salt; 1/2 tsp. pepper

13 ingredients

14 steps

Ingredients

1 (3 to 4 lb.) chicken
2 c. water
1/2 lb. spaghetti
1 Tbsp. salt
3 Tbsp. margarine
1 large onion, chopped
1 c. celery, chopped
1 pt. chicken stock
1 can cream of mushroom soup
1/2 lb. grated Cheddar cheese
1 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper

Directions

1

Boil chicken in salted water until tender.
2

Save stock and remove bones and skin from chicken.
3

Cut meat into bite-size pieces and set aside.
4

Break spaghetti into short lengths and cook according to directions on package.
5

Drain and blanch spaghetti; set aside.
6

Place margarine in a large saucepan.
7

Add onion and celery.
8

Cook over low heat for a few minutes or until onion and celery is soft.
9

Add chicken stock and simmer 15 minutes.
10

Add mushroom soup, a little at a time, stirring constantly.
11

Then add grated cheese, Worcestershire sauce, salt and pepper.
12

Add spaghetti to this mixture and let stand for 1 hour.
13

Add chicken to spaghetti mixture and mix well.
14

Bake at 350° for 30 minutes. Serves 10 to 12.