Diane's Chicken Spaghetti

l lg. hen(5 lb) or left over turkey or chicken
2 cans tomato soup
2 cans cream of mushroom soup
½ lb. cheese, grated
2 cups chopped celery
2 cups chopped onion
1 lg. pkg. long spaghetti

Cook chicken in salted water until tender. Remove from broth and debone. Cook spaghetti in chicken broth (you may have to add canned broth - I use canned broth when I make this with leftover turkey after Christmas) until done. Remove spaghetti and cook onions and celery in broth until tender. Add soups. Heat and add chicken. Mix spaghetti and chicken mixture in large baking dish with enough broth to keep from being dry. Cover top with grated cheese and bake in low oven until cheese is melted. May add 1 Tbsp. chili powder to spaghetti and chicken mixture if desired. Will serve 12-14. (This recipe came by way of my mother from Mrs. Ed CarlLee in England. I make it after Christmas almost every year.)

Back to Recipe Index