*  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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