Recipe - Chicken Spaghetti

I have been meaning to share this recipe with you for some time and kept forgetting. This recipe comes from Suzanne Milam and her sister Cheryl and it is scrumptious. It is a favorite at our stamp club workshop where the hostess' bring lunch for everyone. Try it sometime for your family or a pot luck... it feeds a bunch and makes them happy!


CHICKEN SPAGHETTI

3 - 4 POUND WHOLE CHICKEN (CAN USE 3 CHICKEN BREAST AND SOME LEGS AND THIGHS) 1 WHOLE ONION
CHOPPED ONION
3 RIBS OF CELERY (SAUTE ONIONS AND CELERY IN 1 STICK BUTTER
1 CAN CREAM OF MUSHROOM SOUP UNDILUTED
1 CAN UNDRAINED ROTEL TOMATOES
1 CUP GRATED CHEESE

COOK CHICKEN SALT AND PEPPER AND WHOLE ONION IN WATER...TAKE CHICKEN OUT AND WHEN COOL, TAKE MEAT OFF BONES...SAVE BROTH
COOK 12 OUNCES PACKAGE OF SPAGHETTI NOODLES IN BROTH AND SAVE LEFTOVER BROTH...
COMBINE CHOPPED CHICKEN, CREAM OF MUSHROOM SOUP,AND ROTEL TOMATOES, ONIONS AND CELERY AND BUTTER THAT YOU SAUTEED IT IN...
PUT IN 9 X 13 PAN AND SPRINKLE CHEESE ON TOP COVER WITH FOIL.(IF A LITTLE DRY..CHERYL ADDS SOME OF HER LEFTOVER BROTH TO IT MAYBE 1/2 CUP)
BAKE 350 DEGREES FOR 25 TO 30 MINUTES LAST 15 MINUTES UNCOVER..

CAN ADD MUSHROOMS AND BLACK OLIVES...ENJOY