• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 whole chicken (I use breasts)
  • 1 bay leaf
  • 8 ounces uncooked spaghetti
  • 1 large onion, Chopped
  • 1/2 green pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, pressed
  • 3 T. olive oil
  • 1 can cream of mushroom soup
  • 1 (28 ounce) can tomatoes, drained and chopped
  • 1 t. Worcestershire sauce (+)
  • 4 drops hot sauce (+)
  • 1/4 t. pepper
  • Salt to taste
  • 1 cup cheddar cheese, grated


  • Simmer chicken with bay leaf until cooked. Remove chicken, discard bay leaf. Cut chicken into bite size pieces, set aside.
  • Reserve 1/4 cup broth (chicken was cooked in) and set aside. Bring remaining broth to a boil, break spaghetti into thirds and cook until tender (12 – 15 minutes). Drain and set aside.
  • Saute onion, green pepper, celery and garlic in olive oil until tender, add to spaghetti. Combine cream of mushroom soup and the reserved 1/4 cup broth, stir into spaghetti mixture. Add tomatoes and chicken, stir well. Pour into a greased 9 X 13 baking dish and top with cheese. Bake at 350º for 20 to 30 minutes, until cheese melts.


Source: Bean/CK

Categories: Main Dish  Poultry 

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