*  Exported from  MasterCook II  *
 
                          WHITE CHICKEN SPAGHETTI
 
 Recipe By     : Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles & One Dish Meals      Main Course--Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         chicken -- cut-up
    1      large         onion -- chopped
    1      cup           celery -- chopped
    1      small         bell pepper -- chopped
    3      quarts        water
    1      package       spaghetti
      3/4  pound         Velveeta cheese -- cubed
    1      can           condensed cream of mushroom soup -- (10 3/4 oz.)
      1/2  cup           milk
                         salt and pepper -- to taste, OR
                         Tony Chachere’s Creole Seasoning -- to taste
    1      box           frozen chopped broccoli -- thawed
 
 Boil chicken, onions, celery, and bell pepper in water until chicken is
 tender.  Bone chicken.  Reserve 1 cup stock for sauce.  Using remaining
 stock, boil spaghetti until tender.  During last 3 minutes of boiling, add
 chicken.  Drain.
 
 Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock.  Cook on
 low until cheese is melted.  Salt and pepper to taste.  Mix broccoli,
 chicken, spaghetti, and sauce together.  Put in casserole dish.  Bake at 350F
 degrees for 30 minutes or until bubbly.
 
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