illet with lid.
Add chicken breasts. Return broth to
he mixture evenly over the tetrazzini and dot the top with
Cook chicken in lots of water until
add onions and chicken and saute until chicken is no longer pink
).
OVEN POACHED CHICKEN: Place chicken in roasting pan on rack
nd stir in chicken.
Combine spaghetti and chicken mixture; toss gently
In saucepan, cook celery and onion in butter until tender.
Add chicken broth, Worcestershire sauce, salt and pepper.
Simmer about 15 minutes.
Slowly stir in mushroom soup, milk and cheese.
Mix thoroughly.
Remove from heat.
Add cooked spaghetti.
Let stand 1 hour.
Preheat oven to 350\u00b0F.
Grease a 13 x 9-inch baking dish.
Add chicken and olives to spaghetti and place in prepared dish.
Sprinkle with chopped pecans.
Bake in preheated oven 20 to 25 minutes or until hot and bubbly.
Cook spaghetti in chicken broth. Do not drain.
Saute veggies in margarine.
Mix spaghetti, veggies, chicken and undiluted soup.
Pour ingredients into a casserole dish.
Cover with shredded cheese.
Bake at 350 degrees for 35-40 minutes, or until bubbly.
Enjoy!
.In a large skillet, saute mushrooms in butter.
Add the chicken, sour cream and soup.
Cook just till heated and combined.
Add cooked pasta to the chicken- soup mixture.
Season with salt and pepper.
Put in a greased 13 X 9 inch baking dish.
Top with grated Parmesan cheese.
Bake at 350 degrees for 30-40 minutes or until bubbly.
.
.
.
Preheat oven to 350\u00b0F.
Melt butter in a saucepan over medium heat. Add mushrooms and shallots; saute 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir contanstantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into 3-quart casserole coated with cooking spray; top with tablespoons cheese. Bake at 350F for 40 minutes. Let stand 5 minutes.
Melt butter in saucepan; blend in flour, salt and pepper.
Cook until smooth and bubbly.
Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
Stir in sherry, chicken, mushrooms and spaghetti.
Pour into casserole dish and sprinkle cheese evenly over the top.
Bake uncovered at 350 degrees for 30 minutes, then turn on broiler and brown for 3-5 minutes--watch carefully.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Break spaghetti in half and cook as directed on package until al dente; drain.
Saute onions in margarine until transparent, about 10 minutes.
Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350\u00b0 until bubbly.
o the water and add chicken. Boil chicken until cooked through. They
Wash and clean chicken breast, leaving skin on but remove all excess fat pieces.
Cover with water and cook over medium heat until tender.
(Also see chicken broth under miscellaneous section of this cookbook.)
When done, remove chicken and set aside to cool enough to handle.
Save the chicken broth.
Remove skin and discard.
When cool, pull the chicken into bite size pieces and place in a very large bowl.
Cook green pepper in 4 Tbsp. butter until wilted; set aside.
Place chicken in the slow cooker crock.
Boil chicken in large pot; cook until it falls off bone. Cool; cut into pieces.
Save 1 cup of broth.
Cook spaghetti until tender.
Cut Velveeta cheese into small cubes.
Mix together the chicken, celery, cream of chicken soup, pimento, chicken broth, spaghetti and Velveeta in large bowl.
Salt and pepper to taste. Put into a large, long casserole dish.
Cook and debone chicken.
Add salt and pepper.
Remove chicken from broth.
Cook spaghetti in chicken broth; drain, and add chicken.
Add mushrooms, peppers and oregano.
Melt the cheese with the milk in the microwave; blend and add to chicken.
Blend well.
Place chicken in Dutch oven, cover with water, and simmer until tender.
Remove chicken from pot (reserving cooking broth) to cool. Cook pasta in the reserved chicken broth; drain.
Remove chicken from bones and cut into bite-size pieces.
Place chicken in a large kettle.