Cook chicken until tender in water. Bone and skin chicken. Grease casserole. Cook the spaghetti in chicken broth where chicken was cooked. Mix together soups and mushrooms. Layer spaghetti, then chicken. Cover with soup mixture. Use all ingredients, then grated mild Cheddar cheese to cover top of casserole. Bake at 350\u00b0 for 30 to 40 minutes.
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.
Boil chicken in salted water with bay leaf.
Remove from bones and cut into small pieces.
Cook spaghetti in the water that you cooked the chicken.
Make soup according to package directions for time and amount.
Melt butter.
Saute celery and onion.
Add flour; stir constantly.
Add soup, chicken, spaghetti and cheese. Put into a greased casserole.
Bake 20 minutes at 350\u00b0.
Cook spaghetti, set aside.
Cook chicken breasts, cool and chop.
Cook in 2 tbsp oleo, onions, bell pepper, and celery.
Add tomatoes and 2 cups chicken broth, red peppers, and garlic salt. Cook 20 minutes.
Add spaghetti, boned chicken and 1/2 tbsp chopped cheese.
b>spaghetti according to package directions.
In large bowl, combine the chicken
Melt 3 tablespoons butter; add flour and blend.
Add chicken broth, poultry seasoning, salt and pepper to taste.
Blend and cook to a thin, smooth sauce.
Cook spaghetti.
Saute mushrooms in the 1/4 cup butter.
Add spaghetti, well drained, and sauteed mushrooms to the sauce.
Mix in chicken and cheese and bake in a buttered casserole dish at 350\u00b0 for 30 minutes.
(If you wish, reserve half the cheese for last minute browning on top of the casserole.)
o 350\u00b0.
Grease casserole dish with butter.
You
FIRST:
Thaw chicken.
Butter (or oil) a
casserole dish; now place a few tablespoonfuls of spaghetti sauce into
Cook spaghetti and drain.
Mix together all other ingredients, except for 1/2 cup of cheese.
Add spaghetti and carefully mix together.
Put in 3-quart casserole.
Sprinkle remaining 1/2 cup cheese on top during the last 15 minutes of baking.
Bake for 45 minutes at 350\u00b0.
Serves 5 to 6.
This casserole may be made the day before.
Mix first ten ingredients together in saucepan and cook until thickened.
Cook spaghetti and drain.
Mix sauce together with chicken and spaghetti in casserole dish.
Bake at 350\u00b0 for 35 to 45 minutes.
The last ten minutes, sprinkle with grated cheese and return to oven until cheese is melted.
Boil chicken breasts and tear into pretty small pieces.
Boil spaghetti in chicken broth. Mix spaghetti mix, cream of mushroom soup and Ro-Tel tomatoes. Add chicken and spaghetti.
Put in casserole dish, uncovered.
Cover top with Velveeta cheese. Bake at 350\u00b0 until cheese melts.
Cook spaghetti the usual way; drain.
Pour into a 1 1/2 or 2-quart greased casserole.
Add remaining ingredients, reserving 1/2 cup cheese for topping.
Mix well.
(May be prepared
a day ahead and refrigerated overnight.)
Cheese can be mixed with bread crumbs for topping. Set oven at 350\u00b0 and bake, uncovered, 30 to 35 minutes or heat in microwave.
Serves 4.
Stew chicken with onions and 4 cups water.
Remove chicken. Add tomato soup to broth.
Bring to a boil.
Add spaghetti, garlic salt and pepper.
Cook until spaghetti is done.
Place cut up chicken in casserole.
Whip soup with a spoon and spoon over chicken.
Pour spaghetti over layers and top with cheese.
Bake in medium oven until hot through.
Boil chicken breasts with 1/2 cup
Cook spaghetti, set aside.
Cook chicken breasts, cool and chop.
Cook in 2 tbsp oleo, onions, bell pepper, and celery.
Add tomatoes and 2 cups chicken broth, red peppers, and garlic salt. Cook 20 minutes.
Add spaghetti, boned chicken and 1/2 tbsp chopped cheese.
Stew chicken breasts in salted water, about
Boil chicken; remove meat from bone and cut in small pieces. Cook spaghetti in 1-quart of broth.
Heat until well blended the soups and pimento.
Add to spaghetti; fold in chicken last.
Cook until thick.
Can cook on top of stove.
Boil chicken with onion and celery stalks.
Remove chicken and debone.
Boil spaghetti in chicken broth.
Mix chicken pieces, spaghetti, onion, celery, canned vegetables, bell pepper and soup. Season to taste.
If you like, add 4 ounces grated cheese.
Mix and place in casserole. Top with grated cheese.
Bake at 350\u00b0 until done, approximately 1 hour.
Freezes well.
Serves 8 to 10.
Boil chicken and chop.
Add soup to broth.
Cook spaghetti and drain.
Add soup and chicken mixture to spaghetti; season with salt, pepper and seasoned salt, if desired.
Pour into a greased casserole dish; top with cheese.
Bake at 350\u00b0 for about 15 to 20 minutes.