Gravel Hill Chicken Spaghetti

Ingredients

• 1 large fryer(quartered)
• 2 quarts water
• 2 teaspoons salt
• 2 teaspoons pepper
• 1(12 oz.)package spaghetti
• 3/4 cup green onion, chopped
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 3 tablespoons margarine
• 1 (8 oz.) jar cheese spread
• 1 (10-1/2 oz.) can cream of chicken soup
• 1 (10-1/2 oz.) can cream of mushroom soup
• 1 (10 oz.) can Ro-Tel tomatoes with chilies
• 1 (16 oz.) can stewed tomatoes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery powder
• 1 cup Italian bread crumbs
• 1-1/2 cups cheddar cheese, grated
• 3 tablespoons parsley

Directions

Cover chicken with 2 quarts water. Add 1 teaspoon salt and 1 teaspoon pepper. Boil until tender. Remove from broth and bone chicken. Break spaghetti into 3-inch lengths. Boil spaghetti in chicken broth, until cooked. While spaghetti cooks, saute onions and bell pepper in margarine until wilted. In a large saucepan, combine cheese spread, soups, tomatoes, 1 teaspoon salt, 1 teaspoon pepper, garlic powder and celery powder. Heat until thoroughly blended. Drain spaghetti and place in large mixing bowl. Pour hot cheese sauce over spaghetti. Add chicken . Toss to mix. Pour chicken spaghetti into (2) 13x9x2 inch casserole dishes. Top with bread crumbs, grated cheese and parsley.

Bake at 350 degrees F. until bubbly.

Submitted 6/13/05.
Source: Dinner On The Ground
Submitted By: Linda Wilson
lwilson@gatecom.com
Gravel Hill Chicken Spaghetti