Chicken Spaghetti
Classics from Vicki Kelley's Sugar Bakers catering service
A much requested favorite.
6 to 8 chicken breasts, boiled and boned
8 oz. angel hair pasta
2 onions, chopped
2 green peppers, chopped
1 cup diced celery
1 tsp. salt
1 can sliced mushrooms, drained
1 jar chopped pimientos, with juice
1 lb. Velveeta, cubed
1/2 to 1 cup half-and-half
Boil pasta in chicken broth; drain. Simmer onions, peppers, celery and salt in oil until tender. Add mushrooms and pimientos. Combine chopped chicken, pasta, Velveeta and onion mixture. Simmer until cheese melts. Add half-and-half and pour into oblong casserole dish. Refrigerate overnight or freeze. Bake at 350 degrees until hot.
from the April 2001 issue of Today in Mississippi
__._,_.___
