Chicken Spaghetti

     This is a quick-fix dish that reminds me of the recipes I used to make during the early years of our marriage. Back then canned soup was always in the cupboard and one of my favorite cookbooks came from the Campbell’s® soup company. It was one I ordered for the vast sum of fifty cents. Think I made about every recipe in the book . . . except for the tomato soup chocolate cake – it was beyond my realm of comprehension!!!
     Over the years, as my cooking style changed, I must have given the book away. Too bad as it would be fun to page through it and reminisce.
Made this recipe for my mother the other day as she was recuperating from a hospital stay.  She had Velvetta® in her fridge so substituted it for the Cheddar cheese and it made for a very tasty and creamy dish.

Chicken Spaghetti      Yield: 4 (or more) servings  
6 to 8 oz. uncooked spaghetti (We are now avid fans of whole grain spaghetti – like it better than the whole wheat variety)
Chicken broth ((homemade, canned or use bouillon cubes or granules to make broth)
About 1 1/2 tablespoons melted butter or use olive oil
1/4 cup each chopped celery and onion
1 (10 3/4 oz.) can cream of celery or mushroom soup or use a batch of White Sauce in place of the canned soup)
1/2 cup milk
1 cup grated Cheddar cheese, or substitute your favorite cheese)
About 2 cups cooked chicken (or use canned, undrained) or use Chicken Mix
Salt & pepper to taste

1.     Cook spaghetti in broth. Drain but reserve broth to thin sauce as needed.
2.     Sauté celery and onion in butter melted in a large skillet or saucepan; add and mix in the soup, milk, cheese; heat over low to medium until cheese is melted. 
3.     Add chicken and spaghetti; mix thoroughly and season to taste. If mixture seems a little "tight," thin it with a bit of reserved broth from the cooked spaghetti.  (Could actually be served at this point.)
4.     Pour into large greased or sprayed casserole dish. (Casserole could actually be frozen at this point  or even refrigerated and baked later – be sure to add extra cooking time if the ingredients are chilled.)
5.     Cover & bake at 350° for 30 to 45 minutes or until hot & bubbly—remove cover about last 10 minutes.
Variations:  Sauté fresh mushrooms, green or red peppers along with the celery and onion for added color and taste. Or, add frozen peas, canned mushrooms or pimientos to the mixture before baking. Amounts can vary according to your preference. 

Other recipes that use our Chicken Mix: Easy Chicken & Rice Bake, Huntington Chicken, Sloppy BBQ Chicken Joe.

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