2 lbs spaghetti noodles
1 box chicken broth
water
3 cups chopped, cooked chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1 can (10 oz) cream of celery
1 can (10 oz) diced tomatoes and green chiles
salt, to taste
pepper, to taste
1/2 cup shredded cheddar or Parmesan cheese (optional)
French bread (optional)
In large Dutch oven, cook spaghetti noodles in chicken broth and water. While noodles are cooking, add chicken and let water reduce until almost gone and noodles are moist.
Turn off heat and add garlic powder, onion powder, cream of celery and diced tomatoes with chiles; add salt and pepper, to taste. Add cheese to Dutch oven. Mix well and cover Dutch oven with lid, about 5 minutes.
Serve spaghetti with grated Parmesan on top, if desired.
Serve with French bread and salad, if desired.
Tip: Leftovers can be placed in disposable aluminum pan and covered with foil. Freeze up to 1 month. When ready to eat, heat oven to 350 F and bake 30 minutes with foil on then 5 minutes with foil removed. If dry, add 1/2 cup chicken broth during final 5 minutes.
Recipe courtesy of “Cookin’ Savvy”