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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 4 chicken breasts with skin
- 1 qt. water
- 1 can cream of chicken soup
- 1/4 c. chopped onion
- 3 Tbsp. salt
- 3 Tbsp. pepper
- 1 Tbsp. garlic powder
- 1 medium pkg. thin spaghetti
Method
- In Dutch oven, mix water and chicken; bring to a boil and cook 30 minutes.
- Debone chicken and throw skin away.
- Shred chicken with fork and place back into boiling water.
- Add onion, salt, pepper, garlic and spaghetti.
- Cook another 15 minutes, then add cream of chicken soup.
- Stir with fork until dissolved.
- Cook on low to medium for 15 minutes.
- Serve hot with buttered toast or French bread.
- Serves 6 to 8.
