Beazell's Cook Book

Chicken Spaghetti Au'Gratin by Johnnie Landry

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1 whole chicken-boiled and deboned
1 can rotel
1 can cream mushroom
1 block velveeta cheese
2 small onions-chopped
1 bellpepper-chopped
1 cup celery -chopped
1 pkg angel hair spaghetti
1 tsp Beazell's
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp parsley
1 can sliced mushrooms drained
 
Boil chicken, debone and reserve chicken broth. Bring broth back to boil, add onions, bell pepper, and celery. Boil for 5 mins and add spaghetti and cook till done.
 
In 11x13 pan mix rotel, mushroom soup, mushrooms, chicken, cheese, and mushrooms.
 
Drain spaghetti keeping vegetables. Add to pan with chicken. Mix in vegetables.
 
Bake for 30 min @ 350 degrees F.
 
Remove and stir . Add grated cheese on top and bake for 10 min @375 degrees F.

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