6-8 chicken legs and or thighs (or 2-3 breasts)
2 (10 oz. ea.) cans cream of chicken or mushroom soup (or mixed)
salt and pepper, to taste
3-4 chicken bouillon cubes (if needed)
1 small bag of spaghetti noodles (I use thin spaghetti)

Using 4-quart sauce pan or larger, clean and cook chicken by boiling at least one hour in water and salt and pepper (just to taste).

Do not toss out chicken water!

Remove chicken from water and let chicken cool completely. After cooled, strip off skin, fat and bones and discard waste. Pull chicken pieces into small chunk sized pieces, or the sized pieces your family is accustomed to.

Boil spaghetti in the chicken water and add salt to taste.

When spaghetti is done, do no take out of pan or drain water.

Add soups, pepper, salt (if needed) and bouillon cubes if needed. Stir on medium low until sauce thickens. Sample for taste. Add more seasonings if needed. Simmer on low but watch so it doesn't thicken too much (if too much thickening occurs, just add a little water at a time to thin to desired consistency).

Add chicken to mix and stir in well.

Enjoy with crackers or baked french bread.

Makes 8 to 10 large servings.

Submitted by: Cheryl Meyers