Chicken Spaghetti

• 1 whole chicken boiled and debone
• 1 small pkg. thin spaghetti
• 1 large jar of Green Giant Mushrooms, chopped
• 2-3 stalks of celery, chopped
• 1 medium onion; chopped
• 2-3 Tbsp. margarine
• 1 can Cream of Mushroom soup- 98% Fat Free
• 1 can Cream of Chicken soup - 98% Fat Free
• 1 can tomato soup
• salt
• pepper
• garlic

1. In large pan, boil whole chicken until it falls apart.
2. Debone, cut into small pieces.
3. Set aside.
4. (Do not pour out chicken broth.)
5. Use broth to boil pkg. spaghetti.
6. Boil until tender.
7. In small skillet, combine chopped onions, chopped celery, and chopped mushrooms in 2-3 Tbsp of margarine.
8. Saute until onions are slightly brown and mushrooms are cooked.
9. After spaghetti is fully cooked, add soups and mix well.
10. Add the skillet mixture.
11. Season to taste.
12. If necessary, add extra water until a medium consistency.
13. Let it set for 30 - 60 minutes before serving.
14. Serve with green salad, and garlic bread.

chicken, thin spaghetti, mushrooms, celery, onion, margarine, cream of mushroom, tomato soup, salt, pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129012 (may not work)