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T O P I C R E V I E W
Tin Lizzie
Posted - Jan 16 2009 : 10:11:21 AMlove this for winter also...and for church suppers
1 large fryer, cooked and deboned(save broth) ****I also sometimes use chicken breasts or tenders cooked in canned chicken broth or stock 1 10-12 oz. package spaghetti cooked in reserve broth...drain
Make white sauce:
1 stick margarine or butter 1/4-1/2 onion, chopped fine chopped roasted red pepper(I buy the jar kind and chop up however much I want out of it)
Saute the onion and roasted red pepper in the butter.
Add:
1/2 pound cubed Velveeta 1 small can evaporated milk 1 can cream of mushroom soup
Mix all together and then add the spaghetti. Add coarse black pepper(or regular..we prefer the coarse) to taste...pour into a 9x13 buttered casserole dish and bake at 350 for 30 minutes or until bubbly.
