Chicken Tetrazzini(Serves 6 To 8)

• 1 large fryer chicken
• 1 can cream of mushroom soup
• 8 oz. Velveeta cheese, cut up
• 8 oz. spaghetti
• 1 onion, cut up
• 4 stalks celery, cut up
• 8 oz. cream
• 1 clove garlic
• 2 Tbsp. butter

1. Cook chicken on top of stove in 1-quart of water.
2. Salt and pepper to taste.
3. In small saucepan, melt butter.
4. Saute vegetables and garlic 5 to 7 minutes.
5. Cook spaghetti as package directs and drain.
6. When chicken is done, remove from water and boil stock until it equals 2 cups.
7. Add soup, vegetables and cheese to broth.
8. Cut chicken into small pieces and mix in 9 x 13-inch pan with spaghetti and broth mixture.
9. Cover with the cream and top with bread crumbs and Parmesan cheese.
10. Bake at 350u0b0 for 30 minutes, until browned slightly on top.

chicken, cream of mushroom soup, velveeta cheese, spaghetti, onion, stalks celery, cream, clove garlic, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=326752 (may not work)