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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From Nanny's Collection Ingredients:
1 chicken |
1 cup chopped onion |
1 cup chopped celery |
1 tablespoon thyme |
1 tablespoon oregano |
1 lb spaghetti |
2 cups italian stewed tomatoes |
1 (10 1/2 ounce) can cream of mushroom soup |
4 cups velveeta cheese, mexican variety |
Directions:
1. Boil chicken w/ the onion, celery and herbs. Salt and Pepper to taste.
2. Remove chicken and cook the pasta in the broth from the chicken.
3. Debone chicken and when the pasta is done reserve 1 cup of the broth.
4. Mix together chicken, pasta, 1 cup of the broth and the rest of the ingredients. Heat through in a big pot on the stove to melt the cheese.
5. Serve w/ salad and bread !
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