Chicken Spaghetti

• 1 large fryer
• celery and onion
• 1 (8 oz.) pkg. vermicelli
• 1 can cream of mushroom soup
• 1 can Ro-Tel tomatoes with chilies, diced
• 1 can cream of tomato soup
• 1/2 lb. Cheddar cheese, grated
• 1 can diced water chestnuts
• 1 can sliced mushrooms

1. Stew chicken in water with celery and onion to taste.
2. Debone; cut chicken into small bite size pieces.
3. Cover and set aside. Boil vermicelli in chicken broth until just done; drain and save broth.
4. Place mushroom soup, tomatoes, tomato soup and cheese in boiler and heat slowly to liquify.
5. Add chicken, vermicelli, chestnuts and mushrooms; stir lightly.
6. If mixture appears to be too dry, a small amount of broth may be added.
7. Bake at 350u0b0 only until it bubbles, as it can be easily overcooked.
8. Cheese may be placed on top of casserole if desired, but I like mine mixed into the casserole.

fryer, celery, vermicelli, cream of mushroom soup, rotel tomatoes, cream of tomato soup, cheddar cheese, water chestnuts, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244529 (may not work)