Pour Mon Frere Bingley et Mademoiselle Suzette

My inestimable local food columnist has renewed my faith in her choices yet again. I give you :
Chicken Spaghetti
1 (2-pound) package spaghetti
1 teas margarine
12 boneless chicken breasts
Accent seasoning, to taste
Garlic powder, to taste
Onion powder, to taste
Lawry’s seasoned salt, to taste
(Getting mighty tasty here, aren’t we…? ~ ths)
Dash of black pepper
1 cup milk
1 (8-ounce) box Velveeta cheese
1/2 (10 3/4 ounce) can Cream of Chicken soup
1/2 (10 3/4 ounce) can Cream of Mushroom soup
1/2 (10 3/4 ounce) can Cream of Celery soup
1 (16-ounce) bag frozen green peas
1 (8-ounce) bag shredded mild Cheddar cheese
Preheat oven to 350º
Boil spaghetti according to package directions, adding margarine. Drain.
Season chicken with Accent, garlic powder, onion powder, seasoned salt and pepper.
Sauté chicken in skillet until done. Cut into bite-size pieces.
Coat two 9 inch by 11 inch or one 15 inch by 18 inch casserole dish with non-stick spray. In a saucepan, combine milk and Velveeta cheese. Cook over medium heat until cheese is melted.
Place chicken in dish. Layer spaghetti noodles, melted cheese and (1/4 can each) soups. Top with spaghetti. Layer half bag of peas, melted cheese, remaining (1/4 can) soups, peas and spaghetti. Pour remaing cheese over top.
Bake for 25 minutes at 350 degrees, or until peas are done.
Sprinkle cheddar cheese over entire top and place back in oven for 5 minutes until cheese is melted.
Serve with Granny’s yeast rolls* and a tasty dessert.
*ths note: You’ll have to come up with Granny’s yeast rolls on your own ~ typing this was ghastly enough.
Bone appateet.

3 Responses to “Pour Mon Frere Bingley et Mademoiselle Suzette”

  1. Rob says:

    No thanks. She lost me at Velveeta cheese.
    I love baked spaghetti if done well. I know my Italian ancestors spin in their graves every time I chow on one of the wife’s versions.

  2. Suzette says:

    I love how this recipe calls for Accent – do they still make that?
    And 12 chicken breasts?

  3. Oui, mademoiselle. I have non zee meestyped le ingredients.
    And I love the ‘to taste’ when it’s going on the RAW chicken. “C’mon on over here and lick this fer me, honey, would ja? That taste salty to you?”

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