CHICKEN SPAGHETTI CASSEROLE II

CHICKEN SPAGHETTI CASSEROLE II


1 (2-3 lb.) whole chicken
1-1/2 cups chopped celery
1 cup chopped onion
1 tsp. dried parsley
1 (16-oz.) package uncooked spaghetti
1 (8-oz.) package Cheddar cheese
2 (10.75-oz. each) cans cream of mushroom soup
1 (6-oz.) can sliced mushrooms, drained


1. Bring a large pot of salted water to a boil. Add chicken and boil for 35-45 minutes, or until no longer oink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside

2. In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8-10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.

3. Preheat oven to 350^.

4. Return drained noodles, celery, onion and parsley to the pot. Add reserved chicken broth, shredded chicken, and cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into an 8x13-inch baking dish and sprinkle with the cheese. Bake at 350^ for 20 minutes, or until cheese is melted and bubbly.

Yield: 9 servings.