For Stock.
Chop carcass into
First, place the chicken breasts in a pot
b>for 6-8 hours.
Stir and then add the cooked spaghetti
Prepare Stove Top according to package directions.
Place uncooked breasts in 9 x 13-inch pan.
Pour soups over chicken; top with stuffing.
Cover pan with foil.
Bake at 400\u00b0 for 1 hour. This is an easy recipe for those busy days.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
illet with lid.
Add chicken breasts. Return broth to a
Arrange chicken in baking dish, depending upon how much you wish to bake.
Salt and pepper.
Place sliced cheese on each piece of chicken.
Stir soup and add a very small amount of water.
Spoon evenly over chicken.
Sprinkle with crumbs and drizzle with melted oleo.
Bake, uncovered, for 1 hour at 350\u00b0.
Another quick, easy recipe for working gals!
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.
Trim fat off of chicken breasts and save for chicken stock bag.
Boil
n large skillet.
Add chicken pieces and garlic and saute
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
Cook and bone chicken.
Cook spaghetti in chicken broth.
To taste, saute chopped onion, green pepper and celery in a little broth until tender.
Put chicken, spaghetti, green pepper, celery and Velveeta cheese in bowl.
Add mushroom soup and chicken soup to chicken mixture.
Mix.
Add water as needed.
May add pimentos or red pepper for color.
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.
Saute onion and celery in Crisco and add to spaghetti.
Add rest of ingredients and pour into a large baking dish.
Sprinkle grated cheese over top and bake in 350\u00b0 oven until hot and bubbly. May be frozen and used later.
Turkey and rice may be substituted for chicken and spaghetti.
Cook spaghetti.
Wash, cook and dice chicken.
Saut pepper, celery and mushrooms in 1/8 pound of butter.
Make white sauce with 2/3 stick butter, flour, broth and milk.
Combine chicken, spaghetti, vegetables and pimento.
Pour sauce over chicken mixture.
Pour into casserole dish.
Bake 400 degrees for 1 hour or until light brown.
After chicken is cooked, reserve broth for cooking spaghetti. Do not drain.
Saute onion, bell pepper and mushrooms in margarine or butter.
Add to spaghetti along with deboned chicken, Ro-Tel tomatoes and cheese.
(Cheese should be grated or cut in small pieces.)
Mix thoroughly and place in casserole dish.
Cook for an hour at 350\u00b0.
Let set a few minutes before serving.
Simmer leg quarters until tender.
Remove chicken from broth and cool.
Reserve 1 cup broth.
Place spaghetti in cup of broth and boil (do not drain).
When chicken has cooled, cut into small pieces.
Add chicken to cooked spaghetti.
Combine remaining ingredients and mix with chicken-spaghetti.
Place in preheated 350\u00b0 oven for 20 to 30 minutes (less time if using microwave). Should serve 4 to 6 people, depending on who is eating it!
Boil chicken breasts until done. Save broth. Cool chicken and tear apart into pieces. Fry bell pepper and onion together until tender. Boil spaghetti in broth with bouillon cubes. Mix together Ro-Tel and soups. Place chicken, spaghetti (well drained), bell pepper and onion into 10 x 13 pan or larger. Pour soup mix over and mix. Cut cheese into cubes and place on top of spaghetti mix. Bake at 375\u00b0 for 1 hour.
Stew chicken and save broth for cooking spaghetti.
Cook spaghetti in broth and add margarine.
Saute pepper, celery and onion until tender.
Add chili powder and soups.
Heat thoroughly and add chicken.
Heat and add spaghetti.
Grate cheese on top. Heat in 350\u00b0 oven until cheese is melted and dish is thoroughly heated.