Chicken Spaghetti, recovered
This is a recipe Nina prepared frequently before I was born. The recipe was lost until some years ago when one of Chee-Chee’s high school friends produced it out of her recipe file!
It isn’t really the way we cook anymore, but I made it for a church dinner once and it was a huge success.
It’s very popular with crowds and multiplies easily.
I would probably do this with one of the Vegetarian chicken strips or toasted tofu strips, then use veggie broth.
Yield: 6 servings
Time: 3 hours
Ingredients:
½ chicken, boiled and cubed (save broth)
½ onion, chopped
½ cup celery, chopped
1 tsp garlic
¼ cup butter
1 can cream of mushroom soup (I used lowfat)
1 can peas, drained (I used two cups frozen peas, thawed)
1 can tomatoes (I used Rotel for spicy)
10 oz spaghetti, cooked
1 lb Velveeta cheese (half a box)
Instructions:
Saute onion, celery, and garlic in butter until tender. Combine with chicken, soup, peas, tomatoes and spaghetti. Simmer for 1-2 hours, adding broth as needed to maintain the thick and soupy texture. Before serving add cubed cheese, melt and mix completely.