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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a cheesy favorite, great for potlucks and a definite kid pleaser. I don't include the celery or the onion, but use onion powder and celery salt instead because the kids won't eat it if they see green bits. I also use two cans of cream of chicken soup instead of the celery soup for the same reason. Can and jar sizes are approximate. I also use angel hair pasta, but any smallish pasta noodle will work. Ingredients:
1 chicken |
2 celery ribs, sliced thin (optional) |
1 small onion, chopped (optional) |
1 (10 ounce) can cream of chicken soup |
1 (10 ounce) can cream of celery soup |
12 ounces spaghetti noodles |
1 (12 ounce) jar cheez whiz |
8 cups reserved chicken broth, separated |
4 ounces velveeta cheese (optional) |
Directions:
1. Boil chicken an hour with celery and onion.
2. Reserve 2 cups broth from boiling the chicken. Cook spaghetti noodles in remainder of chicken broth, adding enough water to make sure there's enough liquid to cook the pasta. Drain noodles and set aside. Debone chicken.
3. Mix reserved 2 cups broth with cream soups, add spaghetti, deboned chicken and Cheez Whiz and mix well. Top with thinly sliced or shredded Velveeta if wanted.
4. Place in a 13 x 9 pan, bake at 350 degrees until bubbly. About 30 minutes.
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