Tuesday, August 11, 2009

Chicken Spaghetti

1 Whole chicken
2 small onions, chopped
1 bunch of celery, chopped
1 bell pepper, chopped
2 cloves garlic
1 stick butter
2 T. cavanders
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel
1/2 lb. Velveeta
3/4 c. shredded chedder cheese
1 pkg. spaghetti

Boil chicken with 1 of the onions (chopped), 2 celery stalks, (chopped) and cavanders, salt & pepper. De-bone and save broth. In large pan, saute 1 onion, bell pepper, 3 to 4 celery stalks in butter for about 30 minutes on very low heat. Add soups, Ro-Tel, and Velveeta. Stir. Add chicken that has been shredded. Boil spaghetti in broth; drain and add to chicken mixture. Salt and pepper to taste. If mixture is too thick, thin with broth. Pour mixture into a greased baking dish, top with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve hot.

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