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!
ater to a boil. Cook spaghetti in the boiling water, stirring
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 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 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 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.
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.
Bone chicken and chip up meat.
Boil spaghetti in chicken broth.
Cook vegetables in margarine until onions are transparent. Mix chicken, spaghetti and vegetables with mushroom soup.
Cook around 40 minutes in a 300\u00b0 oven.
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.
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.
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.
Boil the chicken and debone it.
Save the broth and cook the spaghetti in it.
Mix all the canned ingredients together (works best if you put it in a blender, not all at once).
Mix chicken, spaghetti and soup mixture together in a crock-pot and heat it until
it begins to boil.
Boil, debone and cut up chicken.
Boil spaghetti in broth from chicken, then drain.
Mix all other ingredients and melt in double boiler or microwave.
Stir in chicken, spaghetti, salt and pepper to taste.
Bake in 350\u00b0 oven for 30 minutes or until bubbly.
Cook chicken and salt in water until tender.
Remove from broth and remove bones.
Set aside broth.
Coarsely chop chicken. Cook spaghetti as directed on package.
Drain.
Saute pepper, onions and celery in margarine until tender.
Add chicken, spaghetti, 1/2 cup broth or more and soup (undiluted).
Add peas (drained), cheese, sliced olives, Worcestershire, tomato sauce, sugar, hot sauce and black pepper.
Stir well.
Spoon into casserole dish.
Cover and bake at 350\u00b0 for about 40 minutes. Serve while warm.
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.
Stew chicken.
Cook spaghetti in broth.
Drain but save the broth.
Mix chicken, spaghetti, soup and remaining ingredients together.
Pour into buttered casserole.
Top with grated cheese. Bake 20 minutes at 400\u00b0 in 9 x 13-inch pan.
Add some of the broth to make real moist.
Boil chicken breasts.
Debone and save 1 cup of broth.
Cook spaghetti in remaining broth.
In skillet, saute celery and onions in margarine.
Add all other ingredients (including chicken, spaghetti and cup broth) except for Cheddar cheese.
Put in casserole dish and top with Cheddar cheese.
Cook at 375\u00b0 for about 20 minutes.
Boil chicken in water until done.
Remove and debone.
Cook spaghetti in chicken broth.
Saute onion, bell pepper and celery in 3 tablespoons margarine.
Combine chicken, spaghetti, onion, celery bell pepper and 1 cup grated cheese.
Put in 13 x 9-inch pan.
Bake on 350\u00b0 for 30 minutes.
Remove from oven; add rest of cheese on top.
Put back in oven until cheese melts.