A stand-by when I was growing up--this makes a huge amount. It's a bit of work up front, but it gives such a big yield and freezes well that you reap a nice "harvest."
- 1 5-6 pound chicken, cooked and boned (save water you cook the chicken in!)
- 2 large chopped onions
- 1 green pepper, chopped
- 5 cloves garlic, minced
- 2 cans tomato soup
- 2 cans cream of mushroom soup
- 1 stick celery, cut up
- 1 1/2 pounds spaghetti
- 1 can cheddar cheese soup OR 1 c. grated cheese
- Saute onions, green pepper, garlic in 1/4 cup butter until soft. Add tomato soup, mushroom soup, salt and pepper to taste, and oregano to taste. Add chicken.
- In broth from chicken (1/2 gallon or more), add 1 stick celery cut up. Boil until tender. Add spaghetti when celery is tender. Cook until almost all liquid is absorbed/evaporated (check noodles).
- Mix soup mixture and noodles. I like mine kind of saucy, so I add extra milk/bechamel sauce or make a homemade soup substitute and don't make it quite as thick. Add cheese soup or 1 c. grated cheese (stir in). Bake until cheese melts.