Chicken Spaghetti

• 1 large fryer or 3 leg quarters
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 Tbsp. butter
• 2 cans tomato soup
• 1/2 tsp. ground red pepper
• salt to taste
• 1 Tbsp. sugar
• dash of Accent
• 2 c. chicken broth
• 1 (12 oz.) pkg. spaghetti
• 1 Tbsp. chili powder
• Velveeta cheese, sliced thin or grated
• 1 Tbsp. butter

1. Boil chicken; skin and bone and cut into pieces.
2. Save broth. Sauce onion and garlic in butter; add soup, chili powder, red pepper and salt.
3. Add sugar, Accent and 2 cups chicken broth. Simmer to blend flavors.
4. Add chicken and simmer 20 to 25 minutes to thicken.
5. Break spaghetti into 2-inch pieces.
6. Cook and drain. Add 1 tablespoon butter; stir into sauce.
7. Pour into two greased 8 x 8 -inch baking dishes.
8. Top, but do not cover completely, with cheese.
9. Bake at 325u0b0 to 350u0b0 until light brown.

fryer, onion, garlic, butter, tomato soup, ground red pepper, salt, sugar, accent, chicken broth, spaghetti, chili powder, velveeta cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=599867 (may not work)