Shelly's Recipe

CREAMY CREOLE CHICKEN SPAGHETTI

Category: Casseroles - Chicken and Turkey

4 boneless, skinless chicken breasts
2 green or red bell peppers, chopped
2 onions, chopped
4 stalks celery, chopped
Cayenne, Paul Prudhommes Poultry Magic, salt and pepper, to taste
1 cup mushroom, sliced
1 can cream of mushroom soup
4 tbsp btter, melted
8 oz Monterey jack or pepper jack cheese
12 oz Angel hair pasta

Boil 2-3 quarts of water. Add 1 onion, 1 bell pepper, 2 stalks celery, all coarsely chopped. Season water with salt, pepper, cayenne, and Prudhommes poultry magic seasoning to taste. Add 4 boneless chicken breast and boil for about 30 minutes or until chicken is done. Strain and save stock.

While chicken is cooking, Saute 1 bell pepper, 1 onion, and 2 stalks of celery, all finely chopped in butter until vegetables are soft. When vegetables are almost done, add 1 cup sliced mushrooms and saute until tender. Add 1 can cream of mushroom soup. Add cheese to mixture and stir until melted. Add 1 cup of above chicken stock. Season mixture to taste with spices. Be pretty liberal with the poultry magic.

Cut chicken into 1 inch cubes and add to mixture. Can season more, if needed with the above seasonings. Boil angel hair pasta in chicken stock and cook according to package directions. Combine pasta with chicken sauce.