This recipe, originally printed in the Enid News and Eagle in Enid, Okla., has a little bit of everything in it: spaghetti, canned chicken, Velveeta cheese, a jar of pimentos, and a can of cream of chicken soup. Created by Enid columnist Peggy Goodrich and sent to us by Joseph Woodring, it seems like just the ticket for Dinner Tonight.
16 ounces spaghetti, broken in 2-3 inch pieces
1/2 tablespoon butter
1 cup chopped onion
1 cup chopped celery
1 can cream of chicken soup
1 large can white chicken
1 cup Velveeta cheese, cut in chunks
1 small jar pimentos, optional
1 cup sharp cheddar cheese, grated
Preheat oven to 350°.
Cook broken spaghetti according to instructions on package. Melt butter in a large pot over medium heat, and saute onion and celery until soft, about 3-5 minutes. Mix soup, cooked spaghetti, cooked onion and celery, can of chicken (undrained), Velveeta cheese, and pimentos if desired). Pour into 9-by-13-inch baking dish. Sprinkle with sharp cheese. Bake until cheese melts, about 20 minutes. Serve with salad and crusty bread.
-- Joseph Woodring (created by Peggy Goodrich)
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