Chicken Spaghetti


1 lg whole fryer

1 bay leaf

1/2 lg onion

2 cloves garlic

1/2 lg onion, chopped

1 cup celery chopped

1 clove garlic minced

2 lbs spaghetti

4 ozs ripe olives, sliced

1 can cream of mushroom soup

1 tablespoon A-1® Steak Sauce

2 lbs Velveeta cheese, cubed


Rinse hen in cold water and place in crockpot with bay leaf, onion & garlic; fill to top with water. Cook on low overnight. When meat falls off the bone, use tongs or fingers to remove meat & pull into small pieces. Strain broth and place in pot to use to cook spaghetti. Discard skin, bones, etc.

Microwave chopped onion, celery & garlic in 2-quart pyrex measuring cup until limp. Add remaining sauce ingredients. Cover and heat, stirring frequently, till cheese is melted and sauce is creamy.

Cook spaghetti in chicken broth al dente. Drain, discard broth, and return spaghetti to pot. Add chicken and sauce and toss combine well. Pour into serving or freezing dishes.

Freeze, refrigerate or bake covered at 275 degrees for 1 hour.


Notes: A good choice for family or friends. A good dish to take to a family with children. Serve half & freeze half for later.Add a fruit or green salad and crusty bread for a complete meal.

Serving Ideas: Best to make ahead -- Thaw, if frozen, & reheat to serve