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Chicken Spaghetti Casserole
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quarts water
(3 pound) whole chicken
green bell pepper, chopped
onion, chopped
teaspoon salt
teaspoon pepper
(7 ounce) package spaghetti
(10 3/4 ounce) can cream of mushroom soup
(16 ounce) loaf process cheese spread, cubed
cups (8 ounces) shredded Cheddar cheese
Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until
done. Remove chicken, reserving broth in pot, and cool to touch. Skin and bone chicken; cut into
bite−size pieces. Set aside.
Bring reserved broth, bell pepper, and next 3 ingredients to a boil. Add spaghetti, and boil 6 to 8
minutes or until tender. Drain, reserving 1 cup broth in pot. Add spaghetti, soup, and cheese spread to
broth; cook over low heat, stirring constantly, until cheese melts. Stir in chicken, and pour into a
lightly greased 13 x 9−inch baking dish.
Bake uncovered at 350 degrees F for 30 minutes. Remove from oven, and sprinkle with Cheddar
cheese. Bake 5 more minutes or until cheese melts.
Yields 8 servings.
Chicken Spaghetti Casserole
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