Chicken Spaghetti Supreme
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| 6 | cooked chicken breasts |
| 4 stalk | celery, chopped |
| 1 | 12 oz.) pkg. spaghetti, broken into 2 inch pieces |
| 2 can | cream of mushroom soup |
| 2 oz. | jar diced pimento |
| 4 tsp | parsley |
| 1/2 tsp | accent |
| 1 | green pepper, chopped |
| 1-1/2 cup | chicken broth |
| 1 lb. | grated Velveeta |
| 3/4 cup | white cooking wine |
| 2 Tbsp | Italian seasoning |
| 1/2 cup | buttered bread crumbs |
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| Cook chicken and cut into bite-sized pieces. Cook spaghetti. Cook pepper |
| and celery in chicken broth until tender. (I also add some onion and |
| mushrooms.) Combine all ingredients except bread crumbs and pour into a |
| buttered 9 x 13 inch baking dish. Top with bread crumbs. Bake at 350 |
| degrees for 30 minutes. Can be made the day before and refrigerated. |
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| (ID: 80353) Mirror: rec.food.recipes: Sun, Oct 6, 2002 |