Baked Chicken Spaghetti Recipe
Ingredients
| Fryer chicken | 2 | |
| Spaghetti package | 1 | |
| Onions | 2 | |
| Bell pepper | 1 To taste | |
| Velveeta cheese - 1 pound, cut into small pieces | ||
| Stuffed green olives - 1 cup (optional) | ||
| Almonds | 1 Cup (16 tbs), slivered | |
| Milk | 2 | |
| Tomato soup | 1 Can (10oz) | |
| Cream of celery soup - 1 can | ||
| Cream of mushroom soup - 1 can | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) In 2 quarts of salted water, cook chicken until soft.
2) Remove the chicken from broth.
3) Remove the bones and cut into bite size pieces.
4) In the boiling broth, cook spaghetti for 8 minutes.
5) Remove from the broth and drain well.
6) Now, to the broth, add chicken pieces, onion, bell pepper, cheese, olives, almonds, soups and milk.
7) Season with salt and pepper, to taste and mix well. Remove from heat.
8) Preheat the oven to 300 degrees.
MAKING
9) In a greased casserole, place chicken mixture.
10) Bake in the oven for 1 1/2 hours.
SERVING
11) Transfer to a serving patter and serve hot.
1) In 2 quarts of salted water, cook chicken until soft.
2) Remove the chicken from broth.
3) Remove the bones and cut into bite size pieces.
4) In the boiling broth, cook spaghetti for 8 minutes.
5) Remove from the broth and drain well.
6) Now, to the broth, add chicken pieces, onion, bell pepper, cheese, olives, almonds, soups and milk.
7) Season with salt and pepper, to taste and mix well. Remove from heat.
8) Preheat the oven to 300 degrees.
MAKING
9) In a greased casserole, place chicken mixture.
10) Bake in the oven for 1 1/2 hours.
SERVING
11) Transfer to a serving patter and serve hot.
Chef
