|
Chicken
Spaghetti
Terry Hamilton George, Class of 1974 |
| I've tried several different Chicken Spaghetti recipes
through the years, but this one is my family's favorite. It's even better
the second day, if there's any left! I received it from Mary Ellen Murdock,
who is married to Larry Murdock (JHS Class of 1971) |
| 1 whole chicken, boiled and deboned, or 4 skinless, boneless chicken
breasts 1 cup chicken broth 1 can mushroom soup 1 can chopped chilies 2 cups milk 2 heaping tablespoons flour Seasoning Salt, to taste 1 12-oz. pkg. dry spaghetti, cooked and drained 2 cups grated cheddar cheese (set aside 1/2 cup) |
| In a large bowl, mix broth, soup, chilies, flour and seasoning salt. Add chicken pieces and 1 1/2 cups of cheese. Mix well. Add drained spaghetti and stir well. Pour into a large casserole dish and top with remaining cheese. Bake 1 hour at 350 degrees -- or can be microwaved at full power for 15 - 20 minutes. |
