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Chicken Spaghetti Special

6 fryer breasts Chicken broth

Celery and onion 1 T. Worcestershire sauce

1 lb. spaghetti 1 lb. Velveeta cheese, sliced

1/4 c. butter 1 can mushrooms

3 T. flour Salt & Pepper to taste

1 lb. spaghetti 1 lb. Velveeta cheese, sliced

1/4 c. butter 1 can mushrooms

3 T. flour Salt & Pepper to taste

 

Cook chicken with small amount of celery and onion in water to cover. Chill and slice thin. Remove most of the fat from chicken broth, reserve broth. Cook broken-up spaghetti, rinse. Make sauce: Brown butter; stir in flour. Add chicken broth, stirring to make thick sauce. Add Worcestershire sauce, half of the cheese and the mushrooms. Cook until thickened. Add salt and pepper to taste. In a 9 x 13 x 2 inch baking dish, layer spaghetti, chicken and remaining cheese. Pour sauce over. Bake at 350 for 15 minutes.