Chicken Spaghetti

By loves2bake

Ingredients

• Cook 8 chicken breast/ remove them from bone and save broth
• ½ cup chopped celery
• ½ cup chopped bell pepper
• ½ cup chopped onion
• Brown in butter
• 1 can cream celery
• 2 cream of mushroom
• 1 large jar sliced mushroom
• 1 lb Velveeta (cut in cubes)
• 1 can water chestnuts – optional

Preparation

Step 1

Add above ingredients.

Cook 1 lb bag extra thin spaghetti or vermicelli in chicken broth and 1 stick butter or oleo.

Drain spaghetti and mix with other ingredients.

Bake covered 350 for 45 minutes.
Uncover the last 15 minutes.


If you don’t want a lot of prep time I have used pre-diced items. If I couldn’t find it at the time I omitted that when I was in a hurry.
I also have used 1 can cream of chicken, 1 of cream of celery and 1 cream of mushroom.

I also cooked spaghetti in regular water without the butter added. Sometimes I cook a lot of chicken and tear it up ahead of time and don’t save the broth.