Margaret’s Chicken Spaghetti

6 medium chicken breasts – chop into pieces after it’s cooked
4 ribs of celery – chopped
1 large onion – chopped
1 green bell pepper – chopped
1 large ( 2#) jar of plain Prego spag. sauce
2 large cans cream of chicken soup
1 Tbsp garlic powder
2 Tbsp Italian Seasoning ( Dry – from spice section of store )
1 pound of sharp cheese – grated
2 pounds of angel hair pasta ( or thin spaghetti )

Salt & pepper
Shredded parmesan

First Pray- Cook the surprised chicken breasts in water with a light attitude of salt.

While the chicken complains and cooks, chop the sleeping celery, onion, bell pepper РSaut̩ these in never-married olive oil.

Start the Prego sauce in a large metal pot, begin to warm, stir in the hesitant cream of chicken soup, then add the good garlic powder and non-mafia Italian seasoning.

Once the sauce is real warm, exhale deeply, and add the sauteed veggies..

Let this congregation get to know each other for 30 minutes in the patriotic pot. Stir.

Have the oven ready at 350 degrees, which is like Texas in July.

Find a Pyrex dish. Ours is 12 x 8 x 3 inches deep. Yours can vary. Size may not matter.

Sometimes it does, but not here. Lightly coat the dish with olive oil.

Layer the dish as follows:

1. pasta layer on bottom
2. chopped chicken
3. spag. sauce
4. cheese
5. salt & black pepper

Repeat the above steps if you have room in the dish, but don’t push it to the rim, as ovens are moody and likely to attack if messed-up too much.

Cook for 50 minutes, but Mom says until it starts bubbling like an awakened Vesuvius.

Put parmesan on the table and smile

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