Chicken Spaghetti
  • Whole Cut-up Chicken (1)
  • Onion-White or Yellow (1)
  • Celery Bunch
  • Bell pepper (1 or 2 depending on your taste)
  • Garlic
  • Chicken Bouillon Cubes
  • Cream of Mushroom (1)
  • Cream of Chicken (1)
  • Velveeta Cheese (small box)
  • Cheddar Cheese
  • Angel Hair Pasta
  • Olive Oil
  • Salt and Pepper to taste
  1. Boil chicken with 2 bouillon cubes until done. Debone Chicken, set aside and SAVE BROTH.
  2. In a separate pan:
  3. Sautee chopped onion, celery, bell pepper and garlic in olive oil. Add each can of cream of mushroom and cream of chicken and 1 can of saved chicken broth. Simmer for 15 minutes, then add deboned chicken pieces and simmer for another 15 minutes.
  4. While that is simmering: cook noodles in what’s left of chicken broth. Add water if needed, to have sufficient amount of liquid.
  5. Final step:
  6. In a 9X13 pan, add noodles. Then pour sauce mixture over noodles. Add Velveeta in pieces-sporadically (not too much-can make it too cheesy). Then sprinkle cheddar cheese over the top and bake in preheated oven (350 degrees) until cheese is melted and “lightly” browned.
  7. Let cool for 10 minutes and serve.
My mother used to cook this recipe for me as a kid. She passed it on to my older sister who passed it on to me! Hope you enjoy!