| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped green pepper |
| 2 |
|
Cloves garlic finely chopped; or to taste |
| 2 |
tb |
Oil |
| 1 |
tb |
Chili powder; or to taste |
| 2 |
ts |
Salt; or to taste |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Tomato soup |
| 4 |
oz |
Canned sliced mushrooms |
| 1 |
lg |
Fryer; boiled and deboned or- |
| 4 |
lg |
Breasts |
| 8 |
oz |
Spaghetti |
|
|
Grated cheese |
|
|
Chicken broth or water; up to 2 cups |
|
2 |
cups chicken broth or water. |
INSTRUCTIONS
Saut. celery, onion, green pepper, and garlic in oil. Add seasonings, soups
and mushrooms. Simmer 20 minutes.
Meanwhile, cook spaghetti in chicken broth (from boiling the chicken) or
water until just tender. Mix the sauce, spaghetti, diced chicken, and 1 to
Put in large (9" x 13") casserole and cover with grated cheese. Cover with
foil. Bake at 350F for 45 minutes to 1 hour. Uncover casserole for last 15
minutes to allow cheese to brown slightly.
Recipe by: Lara Cowan-Vesper from The Busy Parent's Cookbook
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 14, 1998
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