Kimberle Russell's Chicken Spaghetti contains all the elements for a hearty, delicious meal. This tasty dish is a winner with Jazz forward and husband Bryon Russell.
KIMBERLE RUSSELL'S CHICKEN SPAGHETTI
1 pound spaghetti, cooked
6 chicken breasts, skinned
3 cans Cream of Chicken soup
1 double pack Lipton Onion soup mix
2-3 tablespoons vegetable oil
1 onion, chopped
1/2 celery stock, chopped
1 green bell pepper, chopped
1 1/2-2 cups shredded cheddar cheese
1 small box Velveeta cheese, sliced thin and cut into pieces
Boil chicken breasts and save broth. Saute onion, celery, bell pepper in oil - add cream of chicken and onion soup mix. Simmer on low for a few minutes. Add broth from chicken and spaghetti. Mix well. In 9 X 13-inch pan, layer the chicken breasts, spaghetti, Velveeta slices, soup mixture, more spaghetti. Top with cheddar cheese. Bake at 350 degrees F. for 20 minutes or until cheese bubbles. Serves 6.
- From Kimberle Russell