Chicken Spaghetti

1. 1

   Stew chicken in water with celery and onion to taste.

2. 2

   Debone; cut chicken into small bite size pieces.

3. 3

   Cover and set aside. Boil vermicelli in chicken broth until just done; drain and save broth.

4. 4

   Place mushroom soup, tomatoes, tomato soup and cheese in boiler and heat slowly to liquify.

5. 5

   Add chicken, vermicelli, chestnuts and mushrooms; stir lightly.

6. 6

   If mixture appears to be too dry, a small amount of broth may be added.

7. 7

   Bake at 350u00b0 only until it bubbles, as it can be easily overcooked.

8. 8

   Cheese may be placed on top of casserole if desired, but I like mine mixed into the casserole.

* Per serving · 4 servings · Values may vary.

No additional tips available.