Chicken Spaghetti
Chicken Spaghetti is an moderately easy dinner. Made with 1 large fryer, celery and onion, 1 (8 oz.) pkg. vermicelli, 1 can cream of mushroom soup and 1 can ro-tel tomatoes with chilies, diced, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Stew chicken in water with celery and onion to taste.
Debone; cut chicken into small bite size pieces.
Cover and set aside. Boil vermicelli in chicken broth until just done; drain and save broth.
Place mushroom soup, tomatoes, tomato soup and cheese in boiler and heat slowly to liquify.
Add chicken, vermicelli, chestnuts and mushrooms; stir lightly.
If mixture appears to be too dry, a small amount of broth may be added.
Bake at 350Β° only until it bubbles, as it can be easily overcooked.
Cheese may be placed on top of casserole if desired, but I like mine mixed into the casserole.
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