Chicken Spaghetti Recipe

Chicken Spaghetti1 serving = 1 meat; 1 bread
           

Ingredients	6 servings (We will double or triple this recipe.)
Chicken, whole, uncooked	2 lb
Thin Spaghetti Noodles, uncooked	6 oz
Chicken Bouillon, cubes	1 cube
Hot Chicken Broth	1 cup
Cream of Chicken Soup	1 can (10 & 3/4 oz can)
Parmesan Cheese	2 Tbsp
Spice Mix	1/2 Tbsp
Cooking Spray

  1. Preheat oven to 375 degrees. 2. Place chicken in large soup pot and cover with water. Cover pan and bring to a boil. Lower heat and simmer chicken for 2 hours. Pour broth off chicken, reserving some for use in making bouillon. 3. Remove chicken from bones and dice. Be sure to discard the skin. 4. Cook spaghetti noodles as directed. 5. Dissolve bouillon in hot chicken broth. 6. Mix cream of chicken soup with broth. 7. Toss cooked chicken with Parmesan cheese and spice mix. 8. Add broth mixture to chicken and blend well. 9. Combine chicken and noodles and pour into casserole sprayed with cooking spray. 10. Bake until bubbly, about 20 minutes. 11. Divide into portions equal to number of children to be served.
Note: When you cook chicken, you can save the broth for later use in cooking vegetables, making soup base or making bouillon.

We served the Chicken Spaghetti with peas and carrots, fruit cocktail and milk for a nutritious lunch.