Rose Hill Chicken Spaghetti
Shared with us by Aliceson Haynes of Orange, Texas, this is a whole new way to serve up spaghetti...you’ll be pleasantly surprised!
1 onion, chopped
2 stalks celery, chopped
1/4 c. margarine
14-1/2 oz. can tomatoes with green chile peppers
10-3/4 oz. can cream of chicken soup
10-3/4 oz. can cream of mushroom soup
8-oz. pkg. pasteurized processed cheese spread, cubed
4-1/2 oz. can mushrooms, drained
seasoned salt to taste
4 boneless, skinless chicken breasts, boiled and chopped
12-oz. pkg. spaghetti, cooked
Sauté onion and celery in margarine until tender in a large stockpot; add tomatoes, soups, cheese and mushrooms. Simmer until cheese melts; sprinkle with salt. Add chicken; stir well. Simmer until heated
through; stir in spaghetti. Serves 8 to 10.