Chicken Spaghetti

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   In large

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   Dutch

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   oven,

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   cook fryer in water with onions and celery.

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   When

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   done,

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   remove

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   and debone chicken and place aside. Add

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   spaghetti

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    to

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    broth

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    and cook until broth is absorbed. Remove

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    from

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    heat

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    and add Ro-Tel tomatoes, soup and stewed tomatoes.

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    Add deboned chicken and mix well.

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    Pour into large casserole

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    pan that has been sprayed with Pam.

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    Sprinkle with grated cheese and bake at 350u00b0 until bubbly and cheese is lightly browned.

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    May

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    be divided into two pans and one frozen for future use.

* Per serving · 4 servings · Values may vary.

No additional tips available.