Chicken Spaghetti

Lydia Quinn

Dr. LaBarbera‟s Office

16 oz. dry spaghetti
1 large can whole tomatoes
3 cups chicken broth
1 small jar pimento
1 cup chopped onion
1 can cream of mushroom soup
1 cup chopped celery
2 lbs. Velveeta cheese, divided
1 cup chopped bell pepper
1 boiled chicken, deboned

Cook spaghetti according to pkg. instructions. Drain and set aside in large mixing bowl. In saucepan, boil chicken broth, onions, celery, and bell pepper for 2 minutes and then add the deboned chicken and heat. Pour mixture over spaghetti. Add tomatoes, pimento, soup, and 1 lb. grated Velveeta. Salt and pepper to taste and pour into large long baking dish. Put remaining Velveeta cheese on top. Bake at 350 degrees until cheese has melted and is bubbly.

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