Memaw Peacock's Old-fashioned Chicken Spaghetti

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 stalks celery
• 1 carrot
• 2 onions
• 1 (5 lb) chicken
• 1 teaspoon minced garlic (divided)
• 2 teaspoons salt (divided)
• 1 1/2 teaspoons pepper (divided)
• 1 (16 ounce) package spaghetti
• 1/4 cup butter
• 1 bell pepper
• 1 (2 ounce) jar pimientos
• 1 cup sliced mushrooms
• 1 (16 ounce) package velveeta cheese
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can tomato soup
• 2 tablespoons worcestershire sauce
• fresh parsley
• 1/2 cup shredded cheddar cheese

Recipe

• 1 cut celery and carrots into 1 inches pieces, quarter one onion.
• 2 place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large dutch oven.
• 3 add water to cover and bring to boil. reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour.
• 4 remove chicken from broth and let cool.
• 5 discard skin and bones, dice chicken and set aside.
• 6 preheat oven to 350°f.
• 7 grease a 9 by 13 baking dish.
• 8 bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes.
• 9 while spaghetti cooks dice remaining onion and bell pepper and drain pimentos.
• 10 drain spaghetti and set aside.
• 11 in a large skillet, melt butter over medium high heat, add onion, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, bell pepper, pimentos, and mushrooms and cook, stirring frequently, until vegetables are tender, about 5-10 minutes.
• 12 cube velveeta and add to skillet along with the soups and worcestershire sauce. stir until cheese is melted and smooth. remove from heat.
• 13 add chicken and spaghetti to sauce.
• 14 chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish.
• 15 sprinkle evenly with cheddar and bake until hot and bubbly, about 25 minutes.
• 16 garnish with parsley if desired.