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Country Kitchen
May 1, 2009 Previous Recipe | Next Recipe
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BLUEBERRY CAKE
MARINATED VEGETABLE SALAD
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HASH-BROWN CASSEROLE
CREAM CHEESE PIE
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CHEESE DANISH
G-R-R-E-A-T COOKIES
HAMBURGER-NOODLE CASSEROLE
CHICKEN SPAGHETTI
ROLL TIDE PUNCH
CHICKEN SPAGHETTI

3 chicken breasts
1 pound thin spaghetti
1/2 onion, chopped
1/2 bell pepper, chopped
1 (8-ounce) package sliced mushrooms (optional)
1 pound Velveeta cheese, cut into small pieces
1 (10-ounce) can Rotel tomatoes
1 (10-ounce) can cream of chicken or cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon pepper
Parmesan cheese for topping (optional)

Boil chicken until tender; de-bone and pull or cut into bite-size pieces. Reserve broth for later use if desired,
Cook spaghetti according to package directions; drain. Sauté onions, bell pepper and mushrooms until slightly tender. In large bowl, mix all ingredients except Parmesan; put into 9-inch by 13-inch buttered dish. Top with Parmesan. Bake at 300 for about 30 minutes. (Can be frozen before or after cooking). Serves 8-10.





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