Chicken Spaghetti

Another of my favorite cookbooks is one from my hometown, Fairfax Heritage Cookbook. I LOVE IT and use so many of the recipes out of it.

Here is one of my favorites.

2 whole or chicken parts, totaling approx. 5 lbs. ( I used 3-4 chicken breasts and that was it)
12 oz. spaghetti
1 1/2 to 2 c. broth (reserved from the cooking of the chicken and then the spaghetti)
1 can cream of mushroom soup
1 medium onion, chopped
1 lb Velveeta cheese, chunked
1 stick butter

Boil and debone chicken. Reserve the chicken broth. Cook the spaghetti in the chicken broth according to the package directions. Drain and reserve the chicken spaghetti broth. While the spaghetti and broth is hot, add the chicken, cheese, soup, onion and butter. Mix together in a large bowl very well. Making sure the spaghetti and broth is hot makes it easier for the butter and cheese to melt!! Place in a 9X13 pan and bake for 30 minutes and 350 degrees.

This recipe is good to mix up the night before baking or freeze ahead to have on hand for easy fixing! Very easy and so good!

(recipe by L.Smith)