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Categories:
fryer onion garlic butter tomato soup ground red pepper salt sugar Accent chicken broth spaghetti chili powder Velveeta cheese butter
Viewed: 45 - Published at: 8 years agoIngredients
- 1 large fryer or 3 leg quarters
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 Tbsp. butter
- 2 cans tomato soup
- 1/2 tsp. ground red pepper
- salt to taste
- 1 Tbsp. sugar
- dash of Accent
- 2 c. chicken broth
- 1 (12 oz.) pkg. spaghetti
- 1 Tbsp. chili powder
- Velveeta cheese, sliced thin or grated
- 1 Tbsp. butter
Method
- Boil chicken; skin and bone and cut into pieces.
- Save broth. Sauce onion and garlic in butter; add soup, chili powder, red pepper and salt.
- Add sugar, Accent and 2 cups chicken broth. Simmer to blend flavors.
- Add chicken and simmer 20 to 25 minutes to thicken.
- Break spaghetti into 2-inch pieces.
- Cook and drain. Add 1 tablespoon butter; stir into sauce.
- Pour into two greased 8 x 8 -inch baking dishes.
- Top, but do not cover completely, with cheese.
- Bake at 325° to 350° until light brown.
