Makes 8 servings • Large (7- to 8-quart) cooking pot • Medium skillet
1 whole chicken (31/2 to 41/2 pounds)
1 onion, chopped
2 tablespoons garlic, chopped
1 bell pepper, chopped
1 cup chopped celery
1 stick (1/4 pound) butter
1 package (1 pound) spaghetti
1 can (14.75 ounces) cream of mushroom soup
1 can (14.75 ounces) cream of chicken soup
1 cup shredded cheese (use your favorite)
1. In a large pot, cover the chicken with 8 cups of water. Bring to a boil, then turn down the heat and simmer until the chicken is cooked through, about 45 minutes.
2. Lift the chicken out of the pot and set it aside to cool until you can handle it. Save the broth for later use. Remove the skin and bones from the chicken and cut the meat into bite-size pieces.
3. In a large skillet, over medium heat, cook the onion, garlic, bell pepper, and celery in the butter until tender. Add the vegetables to the broth and bring to a boil. Add the spaghetti and cook until tender.
4. Stir in the mushroom soup, cream of chicken soup, and chicken meat. Bring to a boil again.
5. Stir in the cheese for a final touch. Tip: If needed, add a can of chicken broth.
A Note from Missy
I love this recipe because it’s done almost all in one pot—not much to clean up! Just add a salad and some garlic bread and call everyone to the table.