Chicken Spaghetti
- 4 cups uncoooked Spaghetti noodles
- 1/4 cup Onion, chopped
- 1/4 cup Green Pepper, chopped
- 2 cans Creamof Mushroom Soup (Cream of Celery)
- 2 cups Cheddar Cheese, grated
- 1 Fryer Chicken (about 3 pounds)
Boil up the fryer chicken with pieces of celery, green pepper and salt. Reserve the broth. Cook up the spaghetti noodles; cut up the cooked chicken. Saute your onions and green pepper in about 1 tblsp butter. Add mushroom soup and about 1 cup of the chicken broth. Add in your cheese and chicken. You may also add frech mushrooms, if you like. Place in a covered casserole and cook for 45 minutes at 350 degrees. Remove lid and cook an additional 15 minutes longer. Sprinkle with Parmesean Cheese. Good.
