by Brigitte Sands

Created on: December 17, 2008

This recipe is absolutely awesome I came across this recipe years ago it will become a favorite with family and friends. The trick is in the baking!When the Cheddar cheese melts the spaghetti binds together well.The smell is unforgettable.This recipe is very versatile and adding to it is endless but this is the basics which is my fav.

The recipe is as follows:

1 large onion chopped

1 large sweet pepper chopped

3-4 stalks celery chopped

1 can of mushrooms

1 large box of spaghetti

4-5 large chicken breasts

1 16oz can stew tomatoes

1 8 oz can of tomato paste

1 package of Cheddar cheese(mild)cubed or shredded

Parmesan

2-3 tbsp margarine or 1/4 cup oil

1-3 tsp Worcestershire sauce (lea and Perren's)

celery salt

salt and pepper

Boil diced chicken breasts in about 6/8 cups of water,add celerey salt,salt to taste until chicken is done about 20-30 minutes.

In a large frying pan or pot saute onions,peppers,mushrooms and celery until soft add tomatoes and paste,mix well then add cheese cubes and stir until melted through.Set aside.

Remove chicken from water,set aside,boil spaghetti in chicken broth until cooked according to package directions. Drain.

In same pot add spaghetti,chicken and Sauce,mix well,pour into a oven pan 9x13 or bigger thats been sprayed with pam,sprinkleParmesanon top.Bake at 375 degrees for about 30-40 minutes until top is golden and crusty.

Serve with garlic bread and A tossed salad.

Optional:

Spice it up with your own Italian seasonings and pepper.

Use your favorite cooking oil.

Your favorite spaghetti.

Fresh Mushrooms.

Ragu spaghetti sauce instead of the tomatoes and paste.

Different cheeses.

Adding the onion and celery to the broth while cooking the chicken is also an option to give more flavor.

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