Chicken Spaghetti
  • 1 (3 to 4 lb) Chicken
  • 1 1/2 t salt
  • 1 Medium Onion
  • 1 (10 oz Elbow) Spaghetti
  • 1 Can Cream of Mushroom Soup
  • 1 Small Can Tomato Sauce
  • 1 Jalapeno Pepper, Chopped
  • Sliced Cheddar Cheese (or 2 Cups Shredded Cheddar)
  1. Boil Chicken in 1 quart water with 1 1/2 t salt, until done.
  2. Remove Chicken and let cool.
  3. Add onion to broth and cook for 8 to 10 minutes then remove the onion.
  4. Add Spaghtti and cook until half done.
  5. Remove chicken from bone: cut up into pieces and mix with rest of ingredients and pour into casserole dish.
  6. Cover top with cheddar cheese, cover with foil. Bake at 350 degrees until cheese melts (about 15 mins.)
I got this recipe from my mom not sure where she got it. She substitutes thin spaghetti for the elbow and does not bake she just adds the cheese to the cooked dish at the end.