Kim's Chicken Spaghetti

Chicken Spaghetti

Boil 8 chicken breasts, cool, debone and cut into bite size pieces. Save the broth!

You can also use chicken breasts with the skin and bone on. Place chicken skin side up on a cookie sheet and coat with olive or canola oil and generously season with salt and pepper. Bake for 35-50 minutes in a 350 degree oven until juices run clear. You will not have the broth from this method, but the chicken is MUCH more tender and juicy! If using this method, you will need to make your own broth using chicken boullion (follow package directions) or canned or packaged chicken broth.

Either of the above methods work fine.

Cook 2 pounds spaghetti and drain

Sauté:
1 chopped onion in butter.

Add:
1 can cream of mushroom soup
1 can cream of celery soup
2 cans cream of chicken soup
2 cups of the reserved chicken broth

To the spaghetti add the onion and soups, 1 1/2 lbs grated cheddar cheese and the cooked cubed chicken. Salt and pepper to taste. If spaghetti is too dry, add enough chicken broth until very moist. Put in 2 large baking dishes and cover top with shredded cheese. Bake 25 minutes at 375. THIS MAKES A VERY LARGE AMOUNT and is great for large crowds!