Chicken & spaghetti, iv

Yield: 6 servings

Measure Ingredient
1 each Chicken
¾ cup Bell pepper, chopped
2 quarts Chicken broth
1 pack Spaghetti
¾ cup Celery, chopped
2 eaches Cubes chicken bouillon
1 pounds Velveeta cheese w/peppers

Boil chicken in water. Remove and debone. Add chicken cubes to broth: should be 2 qts. water. Cook spaghetti in broth until most of liquid is absorbed.

Add remaining ingreds.

Yield: 6 to 8 servings

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