| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Arab |
Casseroles, Main course |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken; cut-up |
| 1 |
lg |
Onion; chopped |
| 1 |
c |
Celery; chopped |
| 1 |
sm |
Bell pepper; chopped |
| 3 |
qt |
Water |
| 1 |
pk |
Spaghetti |
| 3/4 |
lb |
Velveeta cheese; cubed |
| 1 |
cn |
Condensed cream of mushroom soup, (10 3/4 oz.) |
| 1/2 |
c |
Milk |
|
|
Salt and pepper; to taste, OR |
|
|
Tony Chachere's Creole Seasoning, to taste |
| 1 |
|
Box frozen chopped broccoli; thawed |
INSTRUCTIONS
Boil chicken, onions, celery, and bell pepper in water until chicken is
tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining stock,
boil spaghetti until tender. During last 3 minutes of boiling, add chicken.
Drain.
Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook
on low until cheese is melted. Salt and pepper to taste. Mix broccoli,
chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F
degrees for 30 minutes or until bubbly.
Recipe by: Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA Posted
to MC-Recipe Digest V1 #686 by Creedenite@aol.com on Jul 21, 1997
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