Cook chicken until lightly browned in a large skillet.
Add onion after chicken is done.
Add soups and tomatoes.
Add cheese. Add spaghetti to mixture.
Meal is ready with salad and bread.
Boil chicken whole; cool, skin, bone and chop.
Set aside. Boil spaghetti; rinse.
Set aside to drain.
Grease bottom and sides of large casserole dish with oleo.
Layer chopped chicken, spaghetti, peas and pimentos.
Slice Velveeta and oleo; scatter on top of pimentos.
Continue until dish is full.
Top with pimentos atop cheese.
Pour broth and 1 cup canned milk over all.
Bake at 350\u00b0, covered, until cheese melts and liquid is thick.
If too stiff, add extra milk.
Cook chicken. Cook spaghetti.
Saute onion, garlic and mushrooms in butter 5 minutes.
Mix everything except the spaghetti and 1/4 of the cheese. Add spaghetti and top with remaining cheese.
Bake at 375\u00b0 for 30 minutes in a 9 x 13-inch pan.
Cook chicken in water 1 hour.
Cook spaghetti in chicken broth for 7 to 10 minutes.
Chop onion and green pepper and saute in oleo.
Warm milk, soup, cheese and allow cheese to melt.
Mix deboned chicken, spaghetti, onions, peppers, milk, soup and cheese and pour into a 3-quart casserole.
Bake at 350\u00b0 for 40 minutes uncovered.
ater to a boil. Cook spaghetti in the boiling water, stirring
Cook and debone chicken (reserve broth).
Saute onion until soft.
Cook spaghetti and drain.
Add milk, broth and 1/2 of the Velveeta cheese to spaghetti.
Heat until cheese melts.
Add bite size pieces of chicken and sauteed onion to mixture.
Put into casserole dish and cook, covered, until it bubbles in the middle. Grate remaining Velveeta over top.
Melt and serve.
Break spaghetti into 2-inch pieces.
Cook as directed and drain.
Chop chicken and combine with pimento, onion, salt, pepper, cheese and spaghetti.
Lightly toss until well mixed.
Put into baking dish and sprinkle with retained cheese.
Bake for 45 minutes at 350\u00b0.
(Will freeze.)
Boil chicken until done. Save the broth. Debone chicken and put in bowl. Saute onion and pepper with stick of butter.
Pour into bowl with chicken and add soup, Velveeta cheese and spaghetti which has been cooked in chicken broth.
Mix all together.
Put in baking dish and bake at 350\u00b0 until cheese melts.
Cook chicken and save 2 to 2 1/2 cups of the broth.
Boil the spaghetti in the broth; don't use that which you have saved.
Chop the celery and onion and saute in butter.
Remove all the bones from the chicken.
Mix chicken, spaghetti, onion, celery and 3 cans of soup.
Add your reserve broth and make it to the consistency of your choosing.
Mix in cheese; bake for 30 minutes at 350\u00b0.
Boil chicken until tender.
Save the chicken broth.
Cook spaghetti in chicken broth
Boil chicken and remove.
Add soup, cheese and spaghetti to broth and bring to a boil.
Debone chicken and add to mixture. Simmer until cheese is melted and spaghetti is done.
Boil chicken and onion until done.
Then boil spaghetti in chicken broth.
Break chicken into small pieces (strips).
Drain spaghetti.
Add chicken, peas, mushroom soup, tomatoes and cheese to spaghetti.
Sprinkle cheese on top.
Bake until cheese melts.
Cook chicken breasts; remove chicken from broth.
Debone and chop.
Cook spaghetti with chicken broth until tender; drain. Saute pepper, onion and celery in butter.
Cube cheese in bowl; add Ro-Tel and stir.
Place in microwave oven and heat just until cheese mixture is melted and can be well blended.
Mix chopped chicken, spaghetti, sauteed vegetables and cheese mixture and place in large casserole dish.
Bake in oven just until cheese is melted and mixture is hot.
Do not overcook or brown to prevent dryness.
Cook chicken, onion and celery together until chicken is tender, with salt to taste.
Bone chicken and cut in small pieces. Add soup, cheese, cooked spaghetti and chicken broth.
Mix well. Bake for 30 minutes at 350\u00b0 or until heated through.
Remove and discard skin from chicken. Boil chicken in water (salted or unsalted, as you prefer) until done.
Remove chicken, reserving broth.
Debone and cut up chicken; set aside.
Cook spaghetti in reserved chicken broth; do not drain (spaghetti will soak up broth).
Add cheese to spaghetti.
Cook bell pepper and onion in oleo until tender; add to spaghetti along with Ro-Tel tomatoes, peas and chicken.
Mix well and spoon into casserole dish.
Bake for 30 minutes on low heat (275\u00b0 to 325\u00b0, depending upon oven).
Boil chicken in bouillon until done; cut as for salad. Cook spaghetti in broth until it takes up all the broth. Brown the celery, onions and pepper in butter until they wither. Add to tomatoes, Worcestershire sauce, lemon juice, chicken, spaghetti, cheese and mushroom soup in large, flat baking dish. Mix well. Bake 30 minutes at 350\u00b0. Even better after reheated.
Cook and debone chicken; cut into small pieces and set aside. In the chicken broth, cook spaghetti until there is very little broth left.
Saute onion and celery until soft.
Add chicken, spaghetti and onion/celery mix together with tomatoes, olives, seasonings and soup.
Chop cheese into pieces and mix into spaghetti mixture.
Bake or freeze until needed.
Bake in 350\u00b0 oven about 35 or 40 minutes until the casserole is really bubbly hot and all the cheese has melted.
Serves 8 to 10.
Boil chicken until done.
Set aside to cool.
Boil spaghetti in chicken broth.
Saute celery, onion and pepper in butter until tender.
Mix cream of mushroom soup, tomatoes, cheese and spaghetti.
Add chicken.
Pour into baking dish.
Sprinkle with cheese and bake at 350\u00b0 for 20 to 25 minutes.
Boil chicken with bay leaf and onion until done and debone. In chicken broth, boil spaghetti.
While spaghetti is cooking, saute onion, celery and bell pepper in margarine.
Add chicken and next 5 ingredients and simmer until spaghetti is done.
Drain spaghetti and add to chicken mixture.
Blend in cheese.
Place in casserole, cover and bake at 350\u00b0 for 30 minutes.
Cook chicken and take off bone.
Cook spaghetti according to direction and drain.
Add cheese to spaghetti and melt cheese. Mix chicken and all other ingredients to spaghetti mixtures.
Put in casserole dish and bake on low temperature until onions and pepper are tender.