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 hen in salt water (little onion and celery to taste). Make cream sauce of oleo, flour and milk.
Salt and pepper to taste.
Saute green pepper in mushroom juice.
Bone chicken and cut in cubes.
Add cheese, mushrooms, onion, green pepper, cooked spaghetti and cream sauce.
Mix well and bake in buttered baking dish for 30 minutes at 350\u00b0 (or a little longer until brown).
Cook chicken in water with salt, pepper, poultry seasoning and bay leaf.
Boil until tender.
Set aside to cool.
Save broth to cook spaghetti in.
Saute onion and celery in margarine.
Add mushrooms (juice too), all 3 cans of soup, chunk up the Velveeta and drop in mixture; stir until cheese melts.
Remove from heat. Cook spaghetti in broth from chicken.
Mix cooked spaghetti into other mixture.
Heat on stove top and serve.
Cook spaghetti as package directs; drain.
Heat oven to 325\u00b0. Saute ground chuck until partially browned.
Add onions, peppers and garlic.
When meat is browned, add spaghetti, tomatoes, corn, salt, black pepper, chili powder and Worcestershire sauce.
Toss and turn into 2 1/2-quart casserole.
Bake 1 hour, uncovered.
In
a
large
pot,
boil chicken breast in about 6 cups water until
done.
Remove chicken breast, and while broth is still boiling,
add spaghetti and cook 5 to 7 minutes.
Drain spaghetti; reserving\tbroth.\tRemove\tchicken
from
bone and dice.
In large
skillet,
saute onions and celery in butter. Add
soup, chicken, pimentos and about 1/2 cup broth, spaghetti, salt and pepper to taste.
Place in casserole dish and top with grated cheese.
Bake at 350\u00b0 until bubbly.
Cook chicken in salted water to cover until tender.
Bone chicken and save broth to cook spaghetti in.
In a large skillet, melt butter.
Add onion, celery and green pepper.
Cook until tender. Add mushroom soup, evaporated milk and cheese. Simmer until cheese is melted. Add chicken and soup mixture.
Pour into casserole.
Makes 3 large casseroles.
Sprinkle with cheese. Bake at 350\u00b0 for 30 minutes.
ven to 375 F. Prick spaghetti squash all over with a
Drain and set cooked spaghetti aside.
Mix all ingredients, cook and stir until it forms a creamy sauce and cheese is melted (cook on medium heat).
Stir often.
Mix cheese sauce with cooked spaghetti.
Place in baking dish.
Sprinkle paprika on top of spaghetti.
Bake 20 or 30 minutes in 350\u00b0 oven.
br>Stir in chicken and spaghetti.
Divide between 2 greased
stemmed end) of the spaghetti squash. Cut spaghetti squash long ways down the
Cut spaghetti squash in half, seed and
In a large nonstick skillet, heat olive oil and butter.
Saute garlic and onion until onion is translucent, about 5 minutes. Add mushrooms and saute 2 minutes longer. Stir in tomatoes, parsley and seasonings. Cover and simmer gently for 15 minutes. Stir in half of the Parmesan cheese. Reheat spaghetti squash and arrange strands on serving platter.
Spoon sauce and sprinkle with remaining cheese.
Makes 4 servings.
Boil chicken about 1 hour; debone.
Mix remaining ingredients with chicken.
Put in baking dish; top with cheese.
Bake at 300\u00b0 for 1 hour.
Cook chicken.
Boil spaghetti in broth.
Add onion and pepper. Add soups, pimentos and cheese.
Mix well.
Bake at 400\u00b0 for 30 minutes.
While spaghetti is cooking, saute the garlic briefly in the oil.
Add all the other ingredients and simmer until the spaghetti is ready. Drain spaghetti. Toss with the sauce in a bowl and serve immediately. Serves 2 to 4.
Cut up vegetables real small or dice.
Toss spaghetti with Italian dressing and Salad Supreme seasoning.
Cut spaghetti in small segments.
Add cut up raw vegetables.
Toss.
Chill and serve.
Poke about 10 holes into spaghetti squash with a fork; place
ish with cooking spray.
Cut spaghetti squash in half and remove
Cut spaghetti squash in half length wise.
Cook spaghetti in broth.
Melt butter.
Add chopped onion and garlic; let cook until limp.
Add it and other ingredients to spaghetti except peas and cheese.
Simmer for 30 minutes.
Stir often and cook slowly as it sticks easily.
Add peas.
Before serving, sprinkle grated cheese on top.