RECIPE FROM "SANDY'S
Doree's Chicken Spaghetti
1 3lb Chicken
1 Cup Diced Onion
2 Cups Diced Celery
2 tablespoons olive oil
1 can Cream of Mushroom Soup
2 Can Cream of Chicken Soup
1 Can of Tomato Soup
2 large cans of Mushrooms (or 8 ounces of fresh, sliced mushrooms)
1 Jar of Pimento
3 tsp. Tabasco Sauce
3 tsp. Worcestershire Sauce
Salt and pepper to taste
1 Block Sharp Cheddar Cheese
2 packages Angel hair Pasta
Boil Chicken for about 25 minutes. Cool; remove skin and bones; chop chicken.
Reserve 2 cups chicken stock, strain and degrease.
In large skillet, saute celery and onion in olive oil until tender
In large mixing bowl combine celery, onion, chicken, mushroom soup, tomato soup, chicken soup, mushroom, pimento, tabasco, and Worcestershire sauce and season with salt and pepper to taste.
Cook spaghetti according to package directions, using water and 1 cup chicken broth.
Combine spaghetti and cheese with the above mixture. Place in caserole dish and cover top with grated sharp cheddar cheese.
Bake at 350 degrees for 45 minutes or until bubbly.
Doree's Note: I use 2 dishes because otherwise it is heaping.