Categories: Casseroles, Chicken, Italian, Poultry

Ingredients

• 3 to 4 pounds chicken
• 8 to 10 ounces spaghetti
• 1 11.5 ounce can V-8 juice
• 1 8 ounce can tomato sauce
• paprika
• 1 10 3/4 ounce can cream of chicken soup
• 1 10 3/4 ounce can cream of celery soup
• 1/2 cup chopped onions
• 1 cup grated cheese

Directions

1. Cook chicken in just enough water to cover, add seasoning.

2. Remove chicken when tender, discard bones and skin. Reserve Broth. Cut chicken into bite size pieces.

3. Cook spaghetti in chicken broth.

4. Saute onion, add soups, a bit of water, V-8 juice and tomato sauce.

5. There should be about 2 cups of liquid on the spaghetti when it is done.

6. To the spaghetti, add the onion, V-8 juice and tomato sauce mixture. Mix well.

7. Pour into a 13×9 inch baking dish, top with grated cheese and sprinkle with paprika.

8. Bake at 375 degrees until hot throughout, about 30 minutes.

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