Wednesday, February 16, 2011

1 Chicken Spaghetti

As I said yesterday, I literally fed friends all weekend with this recipe! This Chicken Spaghetti is another The Houston Junior League Cookbook classic. Enjoy!
The Houston Junior League Cookbook 

2 fryers (or 4-5 lbs. meaty chicken pieces) (I used 4-5 pounds boneless, skinless chicken breast)
3 ribs celery, chopped
1 green pepper, chopped
2 onions, chopped
2 cloves garlic, crushed
1 can (4 oz) mushroom stems and pieces (drained)
1 package (10 oz) spaghetti, broken
1 can (1 1b) tomatoes, chopped (drained)
2 tablespoons chopped ripe olives
1 can condensed cram of mushroom soup
salt and pepper
few dashes Worcestershire sauce
1 pound Velveeta cheese, grated
Simmer chicken until tender in well-seasoned water. Remove chicken and broth; measure 1 quart broth back in pan. (Save the rest because I had to use more towards the end of cooking the spaghetti) Bone and dice chicken; set aside. Into broth put celery, green pepper, onions, garlic and mushrooms. Let cook a few minutes then add spaghetti and cook until spaghetti is done. Add tomatoes, olives, soup, salt, pepper and paprika. Add Worcestershire sauce and cheese to boned chicken; then add to spaghetti mixture. This is a favorite with children and, since it uses only 1 pan, a favorite with the cook also. Serves 10-12.
The Houston Junior League Cookbook
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