Chicken Spaghetti

3-4 chicken breasts, cooked and cut/torn into bite sized pieces
*chicken broth
1 pkg. spaghetti
1 rib celery, chopped
1 medium onion, chopped
1 small bell pepper, chopped
olive oil
salt & pepper
1 8-oz. pkg. fresh mushrooms, washed and sliced
1 8-oz. container light sour cream
1 can cream of mushroom soup
1 can cream of celery soup

Boil chicken; reserve broth. (*Add celery, onion, and bell pepper trimmings to water to flavor broth.)

While chicken is cooking, chop celery, onions, and bell pepper; slice mushrooms. Saute in olive oil until tender.

Remove chicken from broth; skim out trimmings. Cook spaghetti in broth according to package directions.

While spaghetti is cooking, cut up chicken. In a large bowl, mix sour cream, soups, seasonings, sauteed vegetables and chicken. Drain pasta; add to bowl and mix well.

This makes A LOT of chicken spaghetti, so be prepared to have leftovers – or invite someone over for dinner!


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